Instructions
Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a bowl, combine olive oil, paprika, garlic powder, onion powder, parsley, Italian seasoning, salt, and black pepper.
Step 3: Coat the chicken breast fillets evenly with the seasoning mixture.
Step 4: Heat a grill pan or skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until golden brown and fully cooked.
Step 5: Place the potato wedges on a baking tray and drizzle with vegetable oil.
Step 6: Season the potatoes with paprika and salt, then toss well.
Step 7: Bake the potato wedges for 30 to 35 minutes, turning halfway through, until crispy and golden.
Step 8: Cook the mixed vegetables in boiling water for 3 to 4 minutes until tender, then drain.
Step 9: In a small bowl, mix mayonnaise, sour cream, chopped parsley, and lemon juice to make the dipping sauce.
Step 10: Arrange the grilled chicken, potato wedges, and mixed vegetables on serving plates.
Step 11: Serve with the creamy herb dipping sauce on the side.
Storage and Reheating Tips
Store leftover chicken and potato wedges in airtight containers in the refrigerator for up to 4 days.
Keep the dipping sauce refrigerated separately.
Reheat the chicken in a skillet, oven, or microwave until warmed through.
Reheat potato wedges in the oven or air fryer to restore crispiness.
The mixed vegetables can be reheated briefly in the microwave or on the stovetop.
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