We love the convenience of one-pan dinners. This one, from Good Eggs, makes yogurt-marinated chicken with spring veggies.
If you marinate the chicken two hours before (overnight, it takes just 15 minutes to prepare plus 8 minutes to cook. You should make the yogurt sauce at the same time.
Note that with chicken, dairy-based marinades, such buttermilk or yogurt, do the best job of tenderizing. They are only mildly acidic, so don’t toughen meat the way strongly acidic marinades do.
Don’t like turmeric? Substitute cumin or paprika. You can also add onion, lemon juice and ginger.
The chicken gets charred to smoky. You can stuff the chicken and vegetables into pita or serve the pita on the side.
Gauge the amounts based on how many servings you’re preparing.
1. PRE-marinate the chicken and make the yogurt sauce: Whisk together the yogurt, mint, oil, lime juice and salt. If too thick, add 1 to 2 tablespoons of water. Use a Microplane to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed.
2. PREHEAT the broiler. Trim the spring onions and asparagus and slice into 1-inch pieces. Slice the zucchini in quarters lengthwise, then into into 1-inch pieces, so they’re similar in size to the asparagus pieces.
3. LINE a large baking sheet pan with aluminum foil and drizzle with 1 tablespoon olive oil. Spread the oil with the back of a spoon (or your fingers) to coat, and fill the pan with chicken and vegetables in a single layer.
4. DRIZZLE the chicken and vegetables with olive oil. Use your hands to coat the vegetables in olive oil and sprinkle with salt and pepper. Broil for 7-8 minutes, until the chicken is a cooked through and a bit charred. While the broiler’s on…
5. WRAP the pitas in foil, and place in the oven on lower rack to heat. Serve the chicken and vegetables in pita with the yogurt sauce; or serve the yogurt on the side as a dipping sauce.
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