Chicken Acclaim Recipe

Prepare the marinade

In a medium bowl combine 1 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, smoked paprika, ground cumin, ground coriander, 1/2 tsp black pepper, 1 teaspoon kosher salt and 1 teaspoon honey. Whisk until smooth and cohesive.

Marinate the chicken

Trim and pat dry 1 lb boneless skinless chicken breasts. Place the chicken in a resealable bag or shallow dish and pour the marinade over it, rubbing to coat thoroughly. Seal or cover and refrigerate for at least 1 hour and up to 8 hours (overnight ok).

Bring to room temperature

Remove the marinated chicken from the refrigerator about 20 minutes before cooking so it comes closer to room temperature for even cooking.

Preheat and prepare vegetables

Preheat your oven to 425°F (220°C). On a rimmed baking sheet toss sliced bell pepper, red onion wedges and cherry tomatoes with 1 tablespoon olive oil and a pinch of salt and pepper until evenly coated. Spread into a single layer on the sheet.

Roast vegetables and chicken

Remove excess marinade from the chicken (shake off but do not wipe clean). Place the chicken on the same sheet among the vegetables or on a separate sheet if preferred. Roast at 425°F for 18–22 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and lightly charred. If pieces are thick, sear 2–3 minutes per side in a hot skillet before finishing in oven.

Rest the chicken

When done, transfer chicken to a cutting board and let rest 5 minutes to redistribute juices. Tent loosely with foil.

Make the Acclaim Sauce

While chicken roasts, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon hot sauce (optional), 1 tablespoon chopped fresh parsley, 1/2 teaspoon lemon zest, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl. Taste and adjust seasoning — add more vinegar for brightness or more honey for sweetness.

Assemble and serve

Slice or halve the rested chicken breasts. Arrange chicken and roasted vegetables on a platter or individual plates. Spoon Acclaim Sauce over the chicken and vegetables, or serve sauce alongside. Garnish with remaining chopped fresh parsley and lemon wedges for squeezing.

Serve immediately. Leftover sauce can be refrigerated for up to 4 days in a sealed container.