Grilled Chicken with Creamy Herb Sauce, Golden Potatoes & Roasted Veggies

Ingredients:

• For the Grilled Chicken:
• 2 large chicken breasts
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano (or thyme)
• 1 tablespoon lemon juice
• For the Creamy Herb Sauce:
• 1/2 cup plain Greek yogurt (or sour cream for a creamier option)
• 1/4 cup mayonnaise
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic, minced
• Salt and pepper, to taste
• For the Golden Potatoes:
• 4 medium-sized Yukon Gold potatoes, cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon dried rosemary (optional)
• For the Roasted Veggies:
• 1 cup baby carrots, halved (or regular carrots, cut into chunks)
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme or Italian seasoning

Instructions:

1. Prepare the chicken: Preheat your grill or grill pan to medium-high heat. In a small bowl, mix the olive oil, garlic powder, oregano (or thyme), lemon juice, salt, and pepper. Rub this mixture over both sides of the chicken breasts. Let the chicken marinate for at least 15 minutes before grilling.
2. Grill the chicken: Place the chicken breasts on the preheated grill and cook for 6–7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Remove the chicken from the grill and set aside to rest while you prepare the other components of the meal.
3. Make the creamy herb sauce: In a small bowl, combine the Greek yogurt, mayonnaise, fresh parsley, basil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Stir until smooth and well combined. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed. This sauce will add a rich, creamy contrast to the grilled chicken and a fresh herbal flavor to the dish.
4. Prepare the golden potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed potatoes with olive oil, salt, pepper, paprika, and dried rosemary (if using). Spread the potatoes in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender inside. Remove from the oven and set aside.
5. Roast the vegetables: While the potatoes are roasting, prepare the roasted veggies. Toss the baby carrots, broccoli florets, and red bell pepper slices with olive oil, salt, pepper, and dried thyme or Italian seasoning. Spread the vegetables in a single layer on another baking sheet. Roast in the preheated oven for 20–25 minutes, or until the vegetables are tender and slightly charred. Stir once or twice during cooking to ensure even roasting.
6. Assemble the dish: Once everything is cooked, plate the grilled chicken breasts alongside the golden roasted potatoes and colorful roasted veggies. Spoon the creamy herb sauce generously over the grilled chicken or serve it on the side for dipping.
7. Serve: Serve the Grilled Chicken with Creamy Herb Sauce, Golden Potatoes, and Roasted Veggies immediately, garnished with extra fresh herbs or a squeeze of lemon juice for an added burst of freshness. This meal is perfect for a satisfying dinner that’s both healthy and full of flavor!
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