Spring brings a fresh start to our kitchens. You want a meal that feels light and fresh. This spicy yogurt chicken recipe is exactly that. It is bright, zesty, and so satisfying for your family.
You might be looking for a new dinner routine. This dish delivers big flavor with very little effort. It is the perfect way to welcome the warmer weather. You will love how the kitchen smells today.
Why This Recipe Is a Winner
This recipe is a total game-changer for your weekly routine. It is packed with lean protein to keep you full. The harissa adds a lovely, gentle heat to the meat. This dish fits perfectly into a healthy reset plan this month.
Your family will love the crispy potato cubes. They provide a satisfying crunch in every single bite. This meal feels fancy but uses very basic ingredients. It is much better than expensive takeout options you usually find.
You can prepare most of it in advance. This saves you so much time on busy nights. It is a great way to eat well without stress. Everyone at your table will ask for seconds.
Simple Method
Making this dish is very simple and straightforward. You start by marinating the chicken in Greek yogurt. This step makes the meat incredibly tender and juicy. Even beginners can master this meal very quickly.
Then, you roast the potatoes until they are golden. The chicken joins them on the same pan later. It is a simple one-pan meal for anyone to make. You will spend less time cleaning up dishes tonight.
Ingredients You’ll Need
These ingredients are likely already in your pantry or fridge. They come together to create fresh Mediterranean flavors easily.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1.5 cups non-fat Greek yogurt, divided
- 2 tablespoons harissa paste
- 2 tablespoons lemon juice, divided
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1.5 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 cup crumbled feta cheese
- 1 tablespoon fresh dill, finely chopped
Step-by-Step Directions
- In a large mixing bowl, whisk 1 cup yogurt and harissa.
- Add 1 tablespoon lemon juice, garlic, paprika, salt, and pepper.
- Submerge chicken cubes in the marinade and cover the bowl.
- Refrigerate for 30 minutes to tenderize the chicken breast.
- Preheat your convection oven to 425°F and prepare a sheet.
- Toss potatoes with olive oil, oregano, garlic powder, salt, and pepper.
- Spread potatoes on the sheet and roast for 20 minutes.
- Move potatoes to one side and add the marinated chicken.
- Roast for 15 to 20 minutes until the chicken is done.
- Blend remaining yogurt, lemon juice, feta, and dill until smooth.
- Portion the meal and garnish with the dill feta cream.
Best Ways to Enjoy It
Serve this dish while the potatoes are still hot. Drizzle the creamy feta sauce over everything generously. You can add a fresh side salad for more greens. It looks beautiful when served on a large platter. Enjoy a restaurant-quality meal right at your own table.
This meal pairs well with a crisp sparkling water. You can also serve it with warm pita bread. It is perfect for a casual spring dinner party. Your guests will love the vibrant colors and fresh herbs.
Storage & Reheating
Store your leftovers in airtight glass containers for safety. They stay fresh in the fridge for four days. This makes it a perfect meal prep solution for you. You can have healthy lunches ready all week long.
Reheat the chicken and potatoes in an air fryer. This keeps the potatoes nice and crunchy for you. Avoid the microwave if you want the best texture. Keep the feta sauce in a separate small jar. Drizzle the sauce fresh just before you eat.
Tips for Best Results
- Do not skip the marinating time for the chicken.
- Use Yukon Gold potatoes for the best creamy texture.
- Spread potatoes in a single layer so they crisp up.
- Always use fresh dill for the best sauce flavor.
- Cut chicken into even cubes for consistent cooking times.
- Use a high-heat oil like avocado or olive oil.
- Preheat your baking sheet for even crispier potato bottoms.
- Add a squeeze of fresh lemon just before serving.
Ways to Switch It Up
- Use chicken thighs for extra juiciness and flavor.
- Swap harissa for pesto for a mild, herby version.
- Try sweet potatoes for a different flavor profile today.
- Add roasted red peppers for more color and sweetness.
- Use goat cheese instead of feta for the cream.
Common Questions
Can I use dried dill instead?
You can use dried dill if you are in a pinch. However, fresh dill provides a much brighter spring flavor. Use only one teaspoon if you choose the dried version.
Is harissa paste very spicy?
Harissa has a nice kick but is not overwhelming. The Greek yogurt in the marinade cools it down perfectly. It creates a balanced and flavorful heat for everyone.
Can I freeze this meal?
The chicken freezes very well for up to three months. However, roasted potatoes can become grainy after being frozen. It is best enjoyed fresh or from the fridge.
I hope this bright and spicy meal brings joy to your table. It is the perfect way to start your spring healthy reset. Happy cooking, and enjoy every single bite!
— Katie Wood
Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Potatoes
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1.5 cups non -fat Greek yogurt, divided
- 2 tablespoons harissa paste
- 2 tablespoons lemon juice, divided
- 3 cloves garlic , minced
- 1 teaspoon smoked paprika
- 1.5 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 cup crumbled feta cheese
- 1 tablespoon fresh dill, finely chopped
Instructions
- In a large mixing bowl, whisk together 1 cup of Greek yogurt, harissa paste, 1 tablespoon lemon juice, minced garlic, smoked paprika, 1 teaspoon salt, and 0.5 teaspoon pepper.
- Submerge chicken cubes in the marinade, cover, and refrigerate for a minimum of 30 minutes to allow enzymatic tenderization.
- Preheat a convection oven to 425°F (220°C) and prepare a large rimmed baking sheet with parchment paper.
- In a secondary bowl, emulsify cubed potatoes with olive oil, oregano, garlic powder, remaining salt, and remaining pepper.
- Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes to initiate browning.
- Remove the sheet from the oven, shift potatoes to one side, and distribute the marinated chicken across the remaining surface area.
- Return the tray to the oven and roast for an additional 15 to 20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- During the final roast, combine the remaining 0.5 cup Greek yogurt, remaining lemon juice, crumbled feta, and fresh dill in a small processor or bowl and blend until smooth.
- Portion the chicken and potatoes into containers and garnish with the dill feta cream before serving.
