This Green Goddess Chicken is a vibrant, herb-packed dish that’s perfect for meal prep, weeknight dinners, or a healthy family meal. Juicy marinated chicken thighs roast alongside crispy potatoes and tender carrots, all drizzled with a creamy, tangy Green Goddess sauce. It’s simple, nutritious, and full of fresh flavor!
A Fresh & Healthy Chicken Recipe You’ll Love
The fresh dressing doubles as a tasty marinade, which is such a win, but I also so many things about this easy dinner:
✅ Fresh & Flavorful – A bright blend of parsley, basil, dill, chives, and lemon gives this chicken its signature taste.
✅ Healthy & Protein-Packed – Made with Greek yogurt for a creamy yet high-protein marinade.
✅ One-Pan Meal – Everything cooks on a single sheet pan, making cleanup a breeze, like all of my sheet pan meals!
✅ Meal Prep Friendly – Marinate the chicken overnight for even more flavor and easy prep.
✅ Versatile & Customizable – Serve with rice, quinoa, or a fresh salad for a complete meal.
Try sheet pan Greek chicken or one pan healthy chicken teriyaki next.
Ingredients You’ll Need
How to Make Green Goddess Chicken
1️⃣ Blend the Green Goddess Dressing. Blend fresh herbs, lemon juice, Greek yogurt, garlic, honey, salt, and 2 olive oil in a high-speed blender or food processor.
2️⃣ Marinate the Chicken. Pour half of the marinade into a jar or bowl and store it in the fridge for serving. Add the remaining green goddess marinade to a large bowl and coat the chicken fully then cover and marinate for at least 20 minutes or overnight.
3️⃣ Bake. Toss the potatoes and carrots with seasoning, seasoning and olive oil. Spread evenly on a rimmed baking sheet and bake for 10 minutes. Next, place the green goddess chicken thighs on the sheet pan and bake for another 22-28 minutes, or until the internal temp reaches 165.
4️⃣ Serve with Extra Sauce. Let the chicken rest for a few minutes before serving. Drizzle generously with the reserved Green Goddess sauce and garnish with fresh herbs as desired. Enjoy!
More Easy Chicken Recipes
- How to marinate chicken (with 6 marinades!)
- Honey mustard chicken thighs
- Harissa chicken (grilled or baked)
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Green Goddess Chicken
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Ingredients
- 1/2 cup fresh parsley leaves
- 1 (.5oz) bunch fresh chives
- 1/2 cup fresh basil leaves
- 1 (.5oz) bunch fresh dill
- 3 Tablespoons lemon juice about 1 lemon
- 1 cup plain Greek yogurt
- 4 cloves garlic minced and divided
- 2 teaspoons honey
- 2 teaspoons kosher salt divided
- 4 Tablespoons olive oil divided
- 1 1/2 lbs boneless skinless chicken thighs
- 1.5 lbs baby Yukon gold potatoes halved
- 1 lb carrots peeled, halved, and cut into 3-inch pieces
- 1 teaspoon garlic powder
Instructions
- Add the parsley, chives, basil, dill, lemon juice, Greek yogurt, 2 cloves garlic, honey, 1 teaspoon of kosher salt, and 2 Tablespoons of olive oil to a high speed blender or food processor. Blend on high until the mixture is completely combined and you no longer see small bits of herbs.1/2 cup fresh parsley leaves, 1 (.5oz) bunch fresh chives, 1/2 cup fresh basil leaves, 1 (.5oz) bunch fresh dill, 3 Tablespoons lemon juice, 1 cup plain Greek yogurt, 4 cloves garlic, 2 teaspoons honey, 2 teaspoons kosher salt, 4 Tablespoons olive oil
- Pour half of the mixture into a jar or bowl and store in the fridge for serving. Pour the second half into a medium mixing bowl. Pat the chicken thighs dry and add them to the bowl with the dressing and toss to coat. Transfer to the fridge to marinate for at least 20 minutes (or overnight) while you prep the veggies. Then start baking the veggies.1 1/2 lbs boneless skinless chicken thighs
- Preheat the oven to 425°F. Drizzle and spread 1 Tablespoon of olive oil to the bottom of a large rimmed sheet pan. Chop the potatoes cut the carrots into 3-inch sticks. Add the halved potatoes and carrots to the sheet pan and drizzle with another Tablespoon of olive oil then toss with salt, pepper, garlic powder, and minced garlic. Toss to coat then bake in the preheated oven for 10 minutes.1.5 lbs baby Yukon gold potatoes, 1 lb carrots, 1 teaspoon garlic powder
- When the time is up, remove the veggies from the oven and push them to one side of the sheet pan. Remove the chicken from the fridge and use tongs to transfer it to the other half of the sheet pan, shaking off any excess marinade. Bake for 22- 28 minutes. The internal temperature of the chicken should read 160 on an instant read thermometer when you remove them from the oven (with a target temp of 165 while it rests) and the potatoes and carrots will be crispy.
- Remove from the oven and allow the chicken to rest for a couple of minutes. Drizzle the chicken generously with the reserved green goddess sauce before serving with more fresh herbs as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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