Instructions:
step 1: Preheat oven to 425°F (220°C). Toss potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway through. Garnish with parsley.
step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook for 5–6 minutes until browned.
step 3: Add mushrooms, bell pepper, and garlic to the skillet. Cook for another 5–6 minutes until veggies are tender and chicken is fully cooked. Garnish with herbs.
step 4: In a bowl, combine Greek yogurt, chopped spinach, garlic, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
step 5: Plate the roasted potatoes, garlic chicken with veggies, and a generous scoop of spinach yogurt dip. Serve warm.
Storage and Reheating Tips:
Store each component separately in airtight containers in the fridge for up to 3 days. Reheat potatoes and chicken in an oven or air fryer to retain texture. Enjoy the spinach dip cold, stirred before serving.
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