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Herb Grilled Chicken & Potato Wedges Plate

A flavorful dish combining juicy, herb-marinated chicken with crispy potato wedges, served with a creamy yogurt sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken breast fillets
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 tsp salt
For the Potato Wedges
  • 4 medium potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
For the Mixed Vegetables
  • 1 cup mixed vegetables (peas, carrots, corn)
For the Yogurt Sauce
  • 1/2 cup Greek yogurt
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • 1 tbsp lemon juice

Method
 

Preparation
  1. Preheat your grill for the chicken.
  2. Rub the chicken fillets with olive oil, paprika, garlic powder, oregano, salt, and pepper.
  3. Toss the potato wedges in olive oil, salt, and pepper, then spread them on a baking sheet.
Cooking
  1. Grill the chicken until fully cooked.
  2. Bake the potato wedges at 425°F for 30-35 minutes until golden brown and crispy.
  3. While the potatoes bake, steam the mixed vegetables until tender.
Making the Yogurt Sauce
  1. In a bowl, mix Greek yogurt, parsley, dill, minced garlic, and lemon juice to create the yogurt sauce.
Serving
  1. Plate the grilled chicken, crispy wedges, vibrant veggies, and yogurt sauce.
  2. Optionally, drizzle the yogurt sauce over the chicken and arrange the potatoes for a visually appealing presentation.

Notes

For best results, marinate chicken overnight. Soak potato wedges in cold water for 30 minutes for extra crispness.