Instructions
Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a bowl, combine olive oil, garlic powder, onion powder, paprika, parsley, Italian seasoning, salt, and black pepper.
Step 3: Coat the chicken breasts evenly with the seasoning mixture.
Step 4: Heat a skillet or grill pan over medium-high heat and sear the chicken for 3 to 4 minutes per side until golden.
Step 5: Transfer the chicken to the oven and bake for 12 to 15 minutes until fully cooked.
Step 6: Place the potato wedges on a baking tray and drizzle with olive oil.
Step 7: Season the potatoes with paprika and salt, then toss well.
Step 8: Roast the potato wedges for 30 to 35 minutes until golden and crispy.
Step 9: Cook the mixed vegetables in boiling water for 3 to 4 minutes until tender, then drain.
Step 10: In a small bowl, combine Greek yogurt or sour cream with parsley, lemon juice, and minced garlic to make the herb dipping sauce.
Step 11: Slice the cooked chicken breasts into strips.
Step 12: Arrange the sliced chicken, roasted potato wedges, mixed vegetables, and dipping sauce on serving plates.
Step 13: Serve immediately while hot.
Storage and Reheating Tips
Store leftover chicken, potatoes, and vegetables in airtight containers in the refrigerator for up to 4 days.
Keep the herb dipping sauce refrigerated separately.
Reheat the chicken and potato wedges in the oven or air fryer to maintain their texture.
Warm the vegetables briefly in the microwave or on the stovetop.
For best flavor and freshness, prepare the dipping sauce fresh before serving.
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