Grilled Chicken with Creamy Herb Sauce and Roasted Veggie Medley
Juicy grilled chicken breasts are paired with a refreshing creamy herb sauce made with Greek yogurt and fresh herbs. Served alongside a colorful medley of roasted vegetables, this dish is nutrient-rich, vibrant, and absolutely delicious. Great for family dinners or meal prep!
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings:4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon
For the Creamy Herb Sauce:
1 cup Greek yogurt
2 tbsp mayonnaise
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
1 clove garlic, minced
Juice of ½ lemon
Salt & pepper, to taste
For the Roasted Veggie Medley:
1 zucchini, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium carrot, sliced
1 small red onion, cut into wedges
2 tbsp olive oil
1 tsp dried Italian herbs
Salt & pepper, to taste
Instructions
Marinate the chicken:
Rub chicken breasts with olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice. Let marinate for at least 15 minutes (or up to 2 hours for more flavor).
Prepare the veggies:
Preheat oven to 400°F (200°C). Toss zucchini, peppers, carrot, and onion with olive oil, herbs, salt, and pepper. Spread evenly on a baking sheet. Roast for 20–25 minutes, stirring once halfway, until golden and tender.
Grill the chicken:
Heat a grill pan or outdoor grill to medium-high heat. Cook chicken for 5–6 minutes per side (internal temp 165°F / 74°C). Let rest for 5 minutes before slicing.
Make the creamy herb sauce:
In a bowl, whisk together Greek yogurt, mayonnaise, parsley, dill, chives, garlic, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
Assemble & serve:
Plate the grilled chicken with roasted veggies. Drizzle creamy herb sauce over the chicken or serve on the side. Garnish with extra fresh herbs if desired.
Notes & Tips
Add roasted sweet potatoes for extra heartiness.
Sauce can be made ahead and stored for up to 3 days in the fridge.
For smoky depth, add a pinch of smoked paprika to the herb sauce.
You can also swap Greek yogurt for labneh for a tangier sauce.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
Yes — bake at 400°F (200°C) for 20–25 minutes, or until fully cooked.
Q: What other veggies work well?
Broccoli, eggplant, cherry tomatoes, or asparagus are excellent additions.
Q: Can I meal prep this?
Absolutely! Store chicken, veggies, and sauce separately in airtight containers. Reheat chicken/veggies and add sauce fresh.
Nutritional Information
Calories: ~420
Protein: 42g
Carbs: 20g
Fat: 18g
Fiber: 5g