Herb Chicken with Roasted Potato Wedges and Yogurt Dip

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper.

Step 3: Arrange the wedges on a baking sheet in a single layer and roast for 30–35 minutes, turning halfway through, until golden and crispy.

Step 4: While the potatoes roast, rub the chicken breasts with olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.

Step 5: Heat a large skillet over medium-high heat.

Step 6: Cook the chicken for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

Step 7: Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

Step 8: In a small bowl, combine the Greek yogurt, lemon juice, parsley, dill, garlic, salt, and black pepper.

Step 9: Stir until smooth and refrigerate until ready to serve.

Step 10: Cook the peas, corn, and carrots according to package directions or steam until tender.

Step 11: Toss the vegetables with butter, salt, and black pepper.

Step 12: Slice the rested chicken into strips.

Step 13: Arrange the roasted potato wedges, mixed vegetables, and sliced chicken on serving plates.

Step 14: Serve with a bowl of herb yogurt dip on the side.

Step 15: Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store the chicken, potatoes, vegetables, and yogurt dip separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken and potatoes in a 375°F (190°C) oven or air fryer for 5–8 minutes to maintain crispness.

The vegetables can be reheated in the microwave or on the stovetop over medium heat.

Keep the yogurt dip refrigerated and use within 3 days.

Avoid freezing the yogurt dip, as it may separate when thawed.

For meal prep, portion the chicken, potatoes, and vegetables into containers and add the dip just before serving.