Green Goddess Chicken with Roasted Vegetables Recipe
Hey y’all! If you’re searching for a dish that’s both delicious and versatile, look no further than this Green Goddess Chicken with Roasted Vegetables. Bursting with vibrant flavors and packed with nutrients, this dish is perfect for family dinners, meal prep, or a special occasion. Let’s get cooking!
Why You’ll Love This
- Easy to prepare with minimal ingredients.
- Packed with healthy greens and lean protein.
- Perfect for meal prep and busy weeknights.
- Customizable with various herbs and vegetables.
- Gorgeous presentation that’s sure to impress guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1/4 cup fresh chives
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups assorted vegetables (such as bell peppers, zucchini, and carrots), chopped
Directions
Prepare the Green Goddess Sauce
In a blender or food processor, combine the Greek yogurt, basil, parsley, chives, garlic, lemon juice, 1 tablespoon of olive oil, salt, and pepper. Blend until smooth and creamy.
Marinate the Chicken
Pour half of the Green Goddess sauce over the chicken breasts, ensuring they are well-coated. Let them marinate for at least 30 minutes in the refrigerator.
Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss the chopped vegetables with the remaining olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, turning halfway through.
Cook the Chicken
In a large skillet over medium heat, cook the marinated chicken breasts for 6-8 minutes on each side, or until fully cooked. Serve with the remaining Green Goddess sauce drizzled on top.
Notes
- For extra flavor, let the chicken marinate overnight. Learn more about marinating chicken.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Experiment with different herbs to make your own version of the sauce.
Variations
- Swap out chicken for salmon for a seafood twist.
- Use tofu for a vegetarian option.
- Try different vegetables like sweet potatoes or Brussels sprouts.
Required Equipment
- Blender or food processor
- Large skillet
- Baking sheet
- Measuring cups and spoons
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Suggested Pairings
- Serve with a side of quinoa or brown rice for a complete meal.
- Pair with a crisp white wine like Sauvignon Blanc.
- Enjoy with a fresh garden salad for a light and healthy dinner.
Pro Tips
- Use fresh herbs for the best flavor. Dried herbs can’t replicate the vibrancy. Discover why fresh herbs matter.
- Ensure the skillet is hot before adding chicken for a nice sear.
- Don’t overcrowd the pan; cook in batches if necessary.
FAQ
- Can I use frozen chicken breasts? Yes, but ensure they are fully thawed before marinating.
- What other herbs can I use in the sauce? You can use cilantro, dill, or even mint for a different flavor profile.
- Can I grill the chicken instead of using a skillet? Absolutely! Grilling adds a nice smoky flavor.
