🥣 Ingredients (Serves 4)
For the Chicken & Potatoes:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt & black pepper to taste
- Optional: fresh parsley for garnish
For the Creamy Herb Dip:
- ½ cup Greek yogurt or dairy-free alternative
- 1 tablespoon mayonnaise (optional for extra creaminess)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- Salt & pepper to taste
- 1 teaspoon lemon juice
👩🍳 Instructions
1️⃣ Prep & Roast
- Preheat oven to 400°F (200°C).
- In a bowl, toss potatoes with 1 tablespoon olive oil, salt, pepper, and half the garlic and herbs. Spread on a baking sheet.
- Place chicken breasts on the same sheet or a separate sheet. Brush with remaining olive oil, garlic, paprika, thyme, rosemary, salt, and pepper.
2️⃣ Bake
- Roast for 25–30 minutes, or until chicken reaches 165°F (74°C) and potatoes are golden and tender.
3️⃣ Make the Creamy Herb Dip
- In a small bowl, combine Greek yogurt, mayonnaise, garlic powder, parsley, dill, lemon juice, salt, and pepper.
- Mix well and refrigerate until ready to serve.
4️⃣ Assemble Meal Prep Boxes
- Slice chicken and divide evenly into 4 containers.
- Add roasted potatoes.
- Include a small container of creamy herb dip.
- Garnish with fresh parsley if desired.
✨ Tips & Variations
- Veggie Boost: Add roasted broccoli, carrots, or bell peppers alongside potatoes.
- Spice Twist: Sprinkle smoked paprika or chili flakes on potatoes for extra flavor.
- Make Ahead: Keeps in fridge for 3–4 days. Reheat chicken and potatoes, serve dip chilled.
- Keto-Friendly: Use olive oil generously and skip potatoes or swap with cauliflower for a low-carb version.