Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories per Serving: ~500 kcal
Ingredients
For the Chicken & Veggies
1 lb (450 g) chicken breast, cubed
1 red bell pepper, chopped
2 cups mushrooms, sliced
1 tbsp olive oil
1 tsp garlic powder
½ tsp dried oregano
Salt & pepper to taste
Fresh parsley for garnish
For the Roasted Potatoes
1 lb baby potatoes, halved
1½ tbsp olive oil
1 tsp dried rosemary or thyme
1 tsp garlic powder
Salt & pepper
For the Herb Yogurt Dip
¾ cup Greek yogurt
1 tbsp chopped fresh parsley
1 tsp dried basil
½ garlic clove, minced
1 tsp lemon juice
Salt & pepper to taste
Instructions
Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Roast on a baking sheet for 25–30 minutes until crispy and golden. Meanwhile, sauté chicken cubes in olive oil over medium-high heat for 5–7 minutes until lightly browned. Add mushrooms and red peppers, season with garlic powder, oregano, salt, and pepper, and cook for another 5–6 minutes until tender and cooked through. For the dip, stir all ingredients together and chill. Assemble in containers with a portion of potatoes, chicken-veggie mix, and a scoop of the yogurt dip. Garnish with fresh parsley.
Notes & Variations:
Swap chicken for turkey or tofu if desired.
Add a handful of baby spinach for greens.
Keeps well in the fridge for up to 4 days — ideal for meal prep!