Description
Discover a delicious and satisfying meal with Loaded Garlic Butter Chicken with Roasted Veggies & Creamy Dip. This dish features tender chicken breast chunks sautéed in a flavorful garlic butter sauce, paired with perfectly roasted baby potatoes, red bell peppers, mushrooms, and onions. The creamy dip made from Greek yogurt adds a refreshing touch that balances the richness of the chicken and vegetables. Ideal for family dinners or cozy nights in, this recipe is quick to prepare and easily customizable based on your favorite seasonal veggies. Enjoy a wholesome meal packed with flavor and nutrients!
Ingredients
- Chicken breast chunks
- Baby potatoes
- Red bell peppers
- Mushrooms
- Onions
- Olive oil
- Garlic cloves
- Fresh parsley
- Greek yogurt (or sour cream)
- Salt & pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss baby potatoes with olive oil, minced garlic, salt, and pepper until well coated. Spread on a baking sheet in a single layer.
- Roast for 25–30 minutes or until golden brown and crispy, flipping halfway through.
- While the potatoes roast, heat a skillet over medium heat and melt butter. Add chopped garlic until fragrant.
- Stir in chicken breast chunks, season with salt and pepper, cooking until browned and cooked through.
- Add sliced mushrooms, diced red bell peppers, and chopped onions to the skillet; sauté for 5–7 minutes until softened.
- Serve roasted potatoes alongside garlicky chicken and veggies, topped with creamy dip made from Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg