Grilled Chicken with Creamy Sauce, Roasted Broccoli Potatoes and lemon
This dish features tender grilled chicken paired with a light creamy garlic-lemon sauce, served alongside roasted broccoli and golden potatoes. The lemon brightens everything up, while the sauce adds a silky, savory touch. It’s a wholesome Mediterranean-style dinner that feels fancy yet easy to prepare any night of the week.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients
For the Grilled Chicken:
2 chicken breasts or 3 boneless thighs
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
½ tsp paprika
½ tsp oregano
Salt & black pepper, to taste
For the Roasted Broccoli & Potatoes:
1 ½ cups broccoli florets
2 medium potatoes, cubed
1 ½ tbsp olive oil
½ tsp garlic powder
½ tsp rosemary or thyme
Salt & pepper to taste
Zest of ½ lemon (for finishing)
For the Creamy Lemon Sauce:
1 tbsp butter or olive oil
2 garlic cloves, minced
½ cup milk or light cream
2 tbsp Greek yogurt (for tang and creaminess)
1 tsp Dijon mustard (optional)
1 tsp lemon juice (adjust to taste)
Salt & pepper to taste
1 tbsp grated Parmesan (optional for richness)
Instructions
Step 1: Roast the Veggies
1. Preheat oven to 200°C (400°F).
2. On a baking tray, toss potatoes with olive oil, garlic powder, herbs, salt, and pepper.
3. Roast for 15 minutes, then add broccoli florets and toss everything.
4. Continue roasting for 15–20 minutes, until golden and crispy.
5. Finish with a sprinkle of lemon zest and a squeeze of juice.
Step 2: Grill the Chicken
1. Mix olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper.
2. Coat chicken and marinate for at least 15–20 minutes (longer = more flavor).
3. Heat a grill pan or skillet over medium-high heat.
4. Grill chicken for 5–6 minutes per side (depending on thickness), until fully cooked and slightly charred.
5. Let it rest for a few minutes before slicing.
Step 3: Make the Creamy Lemon Sauce
1. In a small pan, melt olive oil and sauté garlic until fragrant (30 seconds).
2. Add milk or cream, stirring constantly.
3. Mix in Greek yogurt, Dijon (if using), lemon juice, salt, and pepper.
4. Simmer on low for 2–3 minutes until slightly thickened.
5. Stir in Parmesan for extra flavor.
6. Taste and adjust lemon or salt as needed.
Step 4: Assemble & Serve
1. Plate roasted broccoli and potatoes.
2. Add sliced grilled chicken on top or on the side.
3. Spoon the creamy lemon sauce over the chicken.
4. Garnish with chopped parsley or an extra squeeze of lemon.
Notes & Tips
Lighter option: Use low-fat Greek yogurt and milk.
Extra zest: Add a pinch of lemon zest to the sauce for a bolder citrus note.
Meal prep: Everything reheats beautifully; store sauce separately.
Make it Mediterranean-style: Add a drizzle of olive oil and sprinkle feta before serving.
❓ Frequently asked questions FAQs
Q: Can I air-fry the veggies?
Yes! Air-fry potatoes and broccoli at 190°C (375°F) for 15–18 minutes, shaking halfway.
Q: Can I bake the chicken instead of grilling?
Yes — bake at 200°C (400°F) for 20–25 minutes, depending on size.
Q: What else goes with this?
A simple Greek cucumber salad or garlic yogurt dip pairs perfectly.
Nutritional Information
Calories: ~520 kcal
Protein: 40g
Carbohydrates: 35g
Fat: 22g
Fiber: 6g