Description
A hearty and flavorful meal featuring tender grilled chicken breasts, crispy golden potatoes, and a medley of roasted vegetables, all topped with a rich and tangy creamy herb sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots, chopped)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Toss the halved potatoes and chopped vegetables with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- Season the chicken breasts with salt and pepper. Heat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until cooked through and juices run clear. Let rest for 5 minutes before serving.
- In a small bowl, mix together sour cream, mayonnaise, parsley, dill, lemon juice, and minced garlic to make the creamy herb sauce. Adjust seasoning with salt and pepper if desired.
- Serve the grilled chicken alongside the roasted potatoes and vegetables, drizzled with the creamy herb sauce.
Notes
You can customize the seasonings to taste.