Herb Roasted Potatoes with Grilled Chicken and Sauteed Vegetables
A balanced, delicious Mediterranean-style dish featuring golden herb-roasted potatoes, tender grilled chicken breast, and a colorful mix of sautéed seasonal vegetables. It’s simple, healthy, and perfect for lunch or dinner.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Serves: 2–3 people
Ingredients
For the Herb Roasted Potatoes
3 medium potatoes (Yukon gold or red), cut into wedges
2 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
½ tsp garlic powder
Salt and black pepper, to taste
Optional: 1 tbsp grated Parmesan
For the Grilled Chicken
2 boneless, skinless chicken breasts
1 ½ tbsp olive oil
2 garlic cloves, minced
1 tbsp lemon juice
½ tsp dried oregano
½ tsp paprika
Salt and pepper, to taste
For the Sauteed Vegetables
1 tbsp olive oil
½ red bell pepper, sliced
½ yellow bell pepper, sliced
1 small zucchini, sliced
1 small carrot, julienned
½ cup broccoli florets
1 tsp minced garlic
Salt and black pepper, to taste
Optional: squeeze of lemon or drizzle of balsamic glaze
Instructions
1. Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss potato wedges with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
Spread on a baking sheet lined with parchment paper.
Roast for 25–30 minutes, flipping halfway through, until crispy and golden.
2. Grill the Chicken
In a bowl, mix olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper.
Add chicken breasts and marinate for 15–30 minutes.
Heat a grill pan or skillet over medium heat.
Cook chicken for 6–7 minutes per side, until fully cooked and nicely charred.
Let rest for 5 minutes before slicing.
3. Saute the Vegetables
In a large skillet, heat olive oil over medium heat.
Add garlic and saute until fragrant.
Add bell peppers, zucchini, carrot, and broccoli.
Cook for 5–7 minutes, stirring occasionally, until tender-crisp.
Season with salt, pepper, and a light squeeze of lemon.
4. Serve
- Arrange roasted potatoes, sliced grilled chicken, and sautéed veggies on a plate.
- Garnish with fresh parsley or dill and a lemon wedge for brightness.
Tips
Add a dollop of Greek yogurt or tzatziki on the side for a refreshing touch.
Mix in some cherry tomatoes with the sauteed veggies for sweetness.
Use sweet potatoes instead of regular for a slightly sweeter flavor.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
Yes! Bake at 400°F (200°C) for 22–25 minutes, or until internal temperature reaches 165°F (74°C).
Q: Can I make this vegetarian?
Swap the chicken for grilled halloumi, tofu, or chickpeas for a plant-based version.
Q: Can I meal-prep this dish?
Absolutely — it stores well for 3–4 days in the fridge. Keep chicken, potatoes, and veggies in separate containers to maintain texture.
Nutritional Information
Calories: ~480 kcal
Protein: 38g
Carbohydrates: 38g
Fat: 18g
Fiber: 6g
Sugar: 5g