Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, combine garlic powder, onion powder, parsley, oregano, paprika, salt, and black pepper.
Step 3. Rub the chicken breasts with olive oil and lemon juice, then coat evenly with the seasoning mixture.
Step 4. Place the chicken breasts on one side of a baking sheet.
Step 5. Toss the potato wedges with olive oil, garlic powder, rosemary, salt, and black pepper.
Step 6. Arrange the potato wedges on the other side of the baking sheet in a single layer.
Step 7. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.
Step 8. Remove the chicken from the oven and allow it to rest for 5 minutes before slicing.
Step 9. While the chicken roasts, cook the carrots in a saucepan with a small amount of water for 5 minutes.
Step 10. Add the peas and corn and cook for an additional 3–4 minutes until tender.
Step 11. Drain any excess liquid and stir in the butter, salt, and black pepper.
Step 12. In a small bowl, combine the Greek yogurt, mayonnaise, parsley, dill, lemon juice, garlic powder, salt, and black pepper to make the herb dip.
Step 13. Slice the rested chicken into thick pieces.
Step 14. Arrange the sliced chicken, roasted potato wedges, mixed vegetables, and herb dip in serving bowls or plates.
Step 15. Garnish with additional chopped parsley if desired.
Step 16. Serve immediately while warm.
Storage and Reheating Tips
Store leftover chicken, potatoes, vegetables, and 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 5–10 minutes to maintain their texture.
The mixed vegetables can be reheated in the microwave or on the stovetop.
Keep the herb dip refrigerated and consume within 3 days.
This meal is excellent for meal prep and can be portioned into containers for easy lunches throughout the week.
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