Herb Grilled Chicken Breast with Roasted Potatoes, Mixed Vegetables, and Creamy Herb Sauce

Instructions

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

Step 2. In a large bowl, toss the potato wedges with olive oil, garlic powder, dried parsley, salt, and black pepper.

Step 3. Arrange the potatoes on a baking sheet and roast for 30–35 minutes, turning halfway through cooking, until golden brown and crisp.

Step 4. In a small bowl, combine olive oil, garlic powder, paprika, onion powder, oregano, thyme, salt, black pepper, and lemon juice.

Step 5. Rub the seasoning mixture evenly over the chicken breasts.

Step 6. Heat a grill pan or skillet over medium-high heat.

Step 7. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 8. Remove the chicken from the heat and let it rest for 5 minutes.

Step 9. Meanwhile, cook the carrots in boiling water for 4 minutes.

Step 10. Add the peas and corn and cook for 2–3 minutes more until tender.

Step 11. Drain the vegetables and toss with butter, salt, and black pepper.

Step 12. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, parsley, dill, garlic powder, salt, and black pepper.

Step 13. Slice the chicken breast if desired.

Step 14. Arrange the roasted potatoes, mixed vegetables, and grilled chicken on serving plates.

Step 15. Serve with the creamy herb sauce on the side.

Storage and Reheating Tips

Store the chicken, potatoes, vegetables, and sauce 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 their texture.

Reheat the vegetables in the microwave or on the stovetop until warmed through.

Keep the creamy herb sauce refrigerated and serve cold.

The chicken and potatoes can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.