Herbed Chicken with Roasted Potatoes, Tomato Salad & Yogurt Dip 🥔🍅🍗

⏱ Prep Time: 15 minutes | 🔥 Cook Time: 30 minutes | 🍽 Servings: 2

Ingredients 🛒

For the Chicken:

2 chicken breasts 🍗

1 tbsp olive oil 🫒

1 tsp dried oregano 🌿

1/2 tsp garlic powder 🧄

1/2 tsp chili flakes (optional) 🌶

Salt & black pepper to taste 🧂

For the Roasted Potatoes:

2 medium potatoes, cut into wedges 🥔

1 medium sweet potato, cut into wedges 🍠

2 tbsp olive oil 🫒

1 tsp paprika 🌶

1 tsp dried thyme 🌿

Salt & pepper to taste 🧂

For the Tomato Salad:

2 large ripe tomatoes, diced 🍅

1/2 cucumber, sliced 🥒

1 small green pepper, diced 🌶️

1 tbsp olive oil 🫒

1 tsp lemon juice 🍋

Salt & pepper to taste 🧂

For the Yogurt Dip:

1/2 cup Greek yogurt 🥛

1 clove garlic, minced 🧄

1 tsp dried dill or mint 🌿

Salt & pepper to taste 🧂

Instructions 👩‍🍳

Prepare & Cook the Chicken:

Preheat the oven to 400°F (200°C).

Rub chicken breasts with olive oil, oregano, garlic powder, chili flakes (if using), salt, and pepper.

Bake on a lined baking tray for 20-25 minutes or until juicy and cooked through, flipping halfway.

Roast the Potatoes:

Toss potato and sweet potato wedges in olive oil, paprika, thyme, salt, and pepper.

Spread on a baking tray and roast in the oven for 30 minutes, flipping halfway, until golden and crispy.

Make the Tomato Salad:

Combine diced tomatoes, cucumber, and green pepper in a bowl.

Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently.

Prepare the Yogurt Dip:

Mix Greek yogurt with minced garlic, dried dill or mint, salt, and pepper. Chill until serving.

Assemble & Serve:

Plate the chicken with roasted potatoes and tomato salad. Serve the yogurt dip on the side for a refreshing finish.

Pro Tips 💡

Add Extra Flavor: Marinate chicken overnight for even more herby goodness.

Crispy Wedges: Soak potato wedges in water for 20 minutes before roasting for extra crunch.

Customize: Add a pinch of feta to the salad or a drizzle of honey to the yogurt dip for a twist.