This satisfying and vibrant dish features crispy herb-roasted potatoes, tender garlic chicken with mushrooms and peppers, and a cool, creamy spinach yogurt dip that brings it all together. It’s a nourishing and balanced plate bursting with flavor and texture.
Ingredients:
For the Herb-Roasted Potatoes:
1.5 lbs baby potatoes, quartered
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon fresh parsley, chopped (plus more for garnish)
Salt and pepper to taste
For the Garlic Chicken and Veggies:
1 lb boneless, skinless chicken breast, cubed
1 tablespoon olive oil
2 cups mushrooms, halved
1 red bell pepper, chopped
2 cloves garlic, minced
Salt and pepper to taste
Fresh chopped herbs (parsley or chives) for garnish
For the Creamy Spinach Yogurt Dip:
1 cup Greek yogurt
1 cup fresh spinach, finely chopped (or 1/3 cup frozen, thawed and drained)
1 clove garlic, minced
1 tablespoon lemon juice
Salt and black pepper to taste
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