Say hey, hi, hello to your newest chicken obsession. This herby, flavor-packed Green Goddess Chicken is inspired by the hundreds (literally, hundreds) of green goddess chicken recipes I’ve seen floating around lately—and I just couldn’t resist putting my own spin on it. If you’ve been stuck in a dinner rut, consider this your official sign to shake things up.
What makes this dish special isn’t just the chicken—it’s the sauce. That creamy, vibrant, herb-loaded green goddess magic. It’s bright, zesty, and feels like a hug from your garden. And while you’ll often see this sauce used as a salad dressing, here it works as a marinade and/or a finishing sauce, pulling double duty and delivering maximum flavor with minimal effort. You can make it ahead, use it throughout the week, and pair it with pretty much any protein or grain you like.
Let’s take a moment to talk about herbs, because this recipe is loaded with them—and not just for flavor. Fresh herbs like parsley, basil, cilantro, chives, and dill (whatever combo you like!) are more than just garnish—they’re little nutritional powerhouses. They’re rich in antioxidants, can help support digestion, and add tons of flavor without the need for extra salt or fat. Herbs also contain phytonutrients that have anti-inflammatory properties and support your body’s natural detox processes. So basically, they’re the unsung heroes of your kitchen.
And if you’re someone who buys a bunch of herbs for a recipe and then forgets about them in the back of your fridge (guilty), this is the kind of recipe that makes good use of a lot of them at once. Plus, you can totally play around with the mix depending on what you have on hand—this is not a fussy, follow-it-to-the-letter kind of situation.
Now, let’s say chicken’s not your thing—no problem. This green goddess sauce is wildly versatile. I’ve used it on shrimp, salmon, and even drizzled over steak. It’s also amazing as a dip for roasted veggies, a spread for wraps or sandwiches, or thinned out for a salad dressing. You could even toss it with cold pasta or quinoa for a quick grain bowl situation.
Bottom line: this recipe is flexible, flavorful, and surprisingly nutrient-dense for something that tastes this indulgent. Whether you’re meal prepping for the week or just trying to get something delicious on the table with minimal fuss, this Green Goddess Chicken is a go-to.
Nutrition
- Serves 4
- Roughly 4 ounces per serving
- 177 calories
- 4.5 fat | 4.5 carb | 31 protein
Green Goddess Chicken
Ingredients
Chicken
- 16 oz chicken breast tenderloins
- 1 tbsp olive oil divided
Green goddess sauce
- 170 g nonfat greek yogurt (fage)
- 2 cloves garlic
- 83 g red onion
- 1 cup basil fresh
- 1 cup cilantro fresh
- 1/2 cup mint fresh
- 3 tbsp dill fresh
- 1 tsp red pepper flakes optional
- 1/2 tsp salt
- 1/4 tsp fresh cracked black pepper
Instructions
Sauce
- Start by pulsing the red onion, garlic and herbs in a food processor. Add the greek yogurt, salt, pepper and red pepper flakes and blend until well combined.
- Set aside
Chicken
- Remove the tenderloin from the chicken (optional but a must for me)
- Toss the chicken in about 1/3 of the sauce and allow to marinate for at least 30 minutes.
- Cook the chicken thoroughly in 2 batches on a grill or pan with 1/2 tbsp oil.
- Remove chicken from pan/grill and top with more sauce.
Notes
- To make this recipe dairy free, use a dairy free yogurt
- This recipe is naturally gluten free
- Serve with roasted potatoes, quinoa or rice, or in a your favorite whole grain bread or wrap
