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, paprika, salt, and black pepper.
Step 3. Arrange the wedges on a baking sheet and roast for 30–35 minutes, turning halfway through, until golden and crisp.
Step 4. In another bowl, combine olive oil, garlic powder, paprika, onion powder, oregano, thyme, salt, and black pepper.
Step 5. Coat the chicken tenderloins evenly with the seasoning mixture.
Step 6. Heat a grill pan or large skillet over medium-high heat.
Step 7. Cook the chicken for 4–5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 8. While the chicken cooks, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and black pepper in a bowl.
Step 9. Refrigerate the sauce until ready to serve.
Step 10. Bring a small saucepan of water to a boil and add the diced carrots. Cook for 4 minutes.
Step 11. Add the peas and corn and cook for 2–3 minutes more until tender.
Step 12. Drain the vegetables and toss with butter, salt, and black pepper.
Step 13. Arrange the grilled chicken, roasted potato wedges, and mixed vegetables on serving plates.
Step 14. Add a generous spoonful of tzatziki sauce alongside the meal.
Step 15. Serve immediately and enjoy.
Storage and Reheating Tips
Store the chicken, potato wedges, vegetables, and tzatziki sauce separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potato wedges in a 375°F (190°C) oven or air fryer for 5–8 minutes to maintain crispness.
Reheat the vegetables in the microwave or a skillet until warmed through.
Keep the tzatziki sauce refrigerated and serve cold.
The chicken and potato wedges can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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