Herb Grilled Chicken Breasts with Roasted Potato Wedges and Mixed Vegetables

This Herb Grilled Chicken Breasts with Roasted Potato Wedges and Mixed Vegetables is a wholesome and flavorful meal featuring juicy, herb-marinated chicken, crispy golden potato wedges, colorful mixed vegetables, and a creamy herb dipping sauce. It’s perfect for family dinners, meal prep, or a healthy weeknight meal.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon lemon juice

1 tablespoon chopped fresh parsley

For the Roasted Potato Wedges:

4 medium Yukon Gold potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried parsley

½ teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

For the Mixed Vegetables:

1 cup corn kernels

1 cup green peas

1 cup diced carrots

1 tablespoon butter

½ teaspoon salt

¼ teaspoon black pepper

For the Herb Sauce:

½ cup mayonnaise

¼ cup sour cream

1 tablespoon lemon juice

1 tablespoon chopped fresh parsley

1 teaspoon dried dill

1 clove garlic, minced

¼ teaspoon salt

⅛ teaspoon black pepper

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