Herb Grilled Chicken with Roasted Potato Wedges, Mixed Vegetables, and Creamy Herb Dip

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, parsley, salt, and black pepper.

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

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. Transfer the chicken to a cutting board and let it rest for 5 minutes.

Step 9. Bring a saucepan of water to a boil and add the diced carrots. Cook 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 until smooth.

Step 13. Slice the chicken breast into strips.

Step 14. Arrange the roasted potato wedges, mixed vegetables, and sliced chicken on serving plates.

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

Storage and Reheating Tips

Store the chicken, potato wedges, vegetables, and herb 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 their texture.

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

Keep the herb dip refrigerated and serve cold.

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