Herb Grilled Chicken with Roasted Potato Wedges, Mixed Vegetables, and Creamy Herb Dip

This Herb Grilled Chicken with Roasted Potato Wedges, Mixed Vegetables, and Creamy Herb Dip is a balanced and delicious meal featuring juicy grilled chicken breast, crispy roasted potato wedges, colorful mixed vegetables, and a cool yogurt-based herb sauce. It’s perfect for a healthy lunch, dinner, or meal prep.

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon lemon juice

For the Roasted Potato Wedges:

4 medium Yukon Gold potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon dried parsley

½ teaspoon salt

¼ teaspoon black pepper

For the Mixed Vegetables:

1 cup corn kernels

1 cup peas

2 medium carrots, diced

1 tablespoon butter

¼ teaspoon salt

⅛ teaspoon black pepper

For the Creamy Herb Dip:

¾ cup Greek yogurt

1 tablespoon mayonnaise

1 tablespoon lemon juice

1 tablespoon fresh parsley, finely chopped

1 teaspoon dried dill

½ teaspoon garlic powder

¼ teaspoon salt

⅛ teaspoon black pepper

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