YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Potato Wedges with Garlic and Grilled Chicken
Enjoy a comforting plate of crispy herb-roasted potato wedges infused with garlic, perfectly paired with savory grilled chicken and a tangy Greek yogurt dipping sauce. This dish offers a satisfying crunch with aromatic herbs and a refreshing, protein-packed finish that elevates the humble potato into a balanced, flavorful meal.
INGREDIENTS
2 medium Russet Potatoes (300g total)
4 ounces Chicken Breast
1 tablespoon Extra Virgin Olive Oil
2 Garlic Cloves
1 teaspoon Dried Mixed Herbs
1/4 cup Nonfat Greek Yogurt
1 tablespoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Wash and scrub the potatoes, then cut them into thick wedges.
In a large bowl, toss the potato wedges with olive oil, minced garlic, dried mixed herbs, salt, and pepper until evenly coated.
Spread the wedges in a single layer on a baking sheet. Roast in the oven for 30-35 minutes, turning halfway through, until golden and crispy on the edges.
While the potatoes roast, prepare the chicken breast. Season it lightly with salt, pepper, and a pinch of dried herbs. Grill the chicken on a preheated grill or stovetop grill pan over medium-high heat for about 6-7 minutes per side or until fully cooked. Once cooked, slice the chicken into strips.
For the dipping sauce, mix the nonfat Greek yogurt with lemon juice, a pinch of salt, and a bit of pepper. Stir until smooth.
Plate the crispy herb-roasted potato wedges alongside the grilled chicken strips. Serve with the garlic yogurt dipping sauce on the side for an extra burst of flavor.
Enjoy this balanced dish that brings together crisp, herb-infused potatoes with succulent chicken and a tangy dipping sauce.