Garlic Herb Chicken & Roasted Veggies 🍗🥦

Ingredients (Serves 2-3)

For the Chicken:

• 2 boneless, skinless chicken breasts 🍗
• 2 cloves garlic, minced 🧄
• 1 tsp dried rosemary (or fresh, chopped) 🌿
• 1 tsp dried thyme (or fresh, chopped)
• ½ tsp paprika
• ½ tsp salt 🧂
• ¼ tsp black pepper
• 1 tbsp olive oil 🫒
• 1 tbsp lemon juice 🍋

For the Roasted Veggies:

• 1 cup Brussels sprouts, halved 🥦
• 1 cup carrots, sliced into thin rounds 🥕
• 1 tbsp olive oil 🫒
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder

For the Steamed Green Beans:

• 1 cup fresh green beans, trimmed 🌱
• ½ tsp salt
• ½ tsp butter (optional)

For the Soft-Boiled Eggs:

• 2 large eggs 🥚

For the Lemon Garlic Yogurt Sauce:

• ½ cup Greek yogurt 🍦
• 1 tbsp lemon juice 🍋
• 1 clove garlic, minced 🧄
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp olive oil

Instructions

Step 1: Prepare and Cook the Chicken

1. In a small bowl, mix minced garlic, rosemary, thyme, paprika, salt, black pepper, olive oil, and lemon juice.
2. Rub the seasoning mixture all over the chicken breasts. Let them marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
3. Heat a grill pan or skillet over medium heat and add a little olive oil.
4. Cook the chicken for 6-7 minutes per side, or until fully cooked (internal temp: 165°F / 75°C).
5. Let the chicken rest for 5 minutes before slicing.

Step 2: Roast the Veggies

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts and carrots with olive oil, salt, black pepper, and garlic powder.
3. Spread them out on a baking sheet in a single layer.
4. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.

Step 3: Steam the Green Beans

1. Bring a small pot of water to a boil and add salt.
2. Add the green beans and cook for about 3-4 minutes until bright green and tender-crisp.
3. Drain and toss with a little butter (optional).

Step 4: Make Soft-Boiled Eggs

1. Bring a small pot of water to a gentle boil.
2. Gently lower the eggs into the water and boil for exactly 6-7 minutes.
3. Remove the eggs and place them in an ice bath for 2 minutes.
4. Peel and slice in half.

Step 5: Prepare the Lemon Garlic Yogurt Sauce

1. In a small bowl, whisk together Greek yogurt, lemon juice, minced garlic, salt, black pepper, and olive oil.
2. Adjust seasoning to taste and refrigerate until ready to serve.

Step 6: Assemble the Dish

1. Slice the grilled chicken and arrange it on a plate.
2. Add the roasted Brussels sprouts, carrots, and steamed green beans.
3. Place the soft-boiled egg halves on the side.
4. Drizzle with the lemon garlic yogurt sauce or serve it as a dipping sauce on the side.

Serving Suggestions

• Serve with a side of quinoa, brown rice, or whole-grain bread for extra carbs.
• Garnish with fresh parsley or grated parmesan for an extra layer of flavor.
• Add crushed red pepper flakes if you enjoy a little spice!

Enjoy your Garlic Herb Chicken & Roasted Veggies—a flavorful, balanced, and healthy meal! 🍽️😋

Would you like any substitutions or modifications to fit your taste preferences? 😊