Green Goddess Chicken with Roasted Vegetables

Short Description

Green Goddess Chicken with Roasted Vegetables is a vibrant, herbaceous dish that brings together succulent, marinated chicken with a medley of perfectly roasted vegetables. The creamy, tangy Green Goddess dressing infuses the chicken with layers of fresh flavors while complementing the caramelized, oven-roasted vegetables. This dish is both nutritious and satisfying, making it an excellent choice for a wholesome weeknight dinner or an impressive meal for guests.

Why You’ll Love This Recipe

• Bursting with Flavor – The Green Goddess dressing is packed with fresh herbs, garlic, and tangy lemon juice, giving the chicken a rich, zesty taste.
• Nutritious and Balanced – This dish is loaded with lean protein, fiber-rich vegetables, and healthy fats, making it a well-rounded meal.
• Easy to Make – With simple steps and minimal prep, this recipe is ideal for busy cooks who want a gourmet-quality dish without hours in the kitchen.
• Customizable – You can swap out the vegetables or adjust the marinade to suit your personal preferences and dietary needs.
• Meal-Prep Friendly – The marinated chicken can be prepared in advance, and leftovers store well for delicious future meals.

Ingredients

• Chicken breasts or thighs
• Greek yogurt or mayonnaise
• Fresh parsley
• Fresh basil
• Fresh chives
• Garlic cloves
• Lemon juice
• Olive oil
• Anchovy fillets (optional)
• Dijon mustard
• Salt
• Black pepper
• Assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion)
• Olive oil (for roasting)
• Red pepper flakes (optional)

Directions

Prepare the Green Goddess Marinade

1. In a blender or food processor, combine Greek yogurt (or mayonnaise), parsley, basil, chives, garlic, lemon juice, olive oil, anchovy fillets (if using), Dijon mustard, salt, and black pepper.
2. Blend until smooth and creamy. Adjust seasoning to taste.
3. Reserve a portion of the dressing for serving.

Marinate the Chicken

4. Place the chicken in a large bowl or resealable bag.
5. Pour the Green Goddess marinade over the chicken, ensuring it is evenly coated.
6. Cover and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to develop.

Roast the Vegetables

7. Preheat the oven to 400°F (200°C).
8. Chop the vegetables into bite-sized pieces and spread them on a baking sheet.
9. Drizzle with olive oil, season with salt, black pepper, and red pepper flakes (if using), and toss to coat.
10. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Cook the Chicken

11. Heat a grill pan or skillet over medium-high heat. Alternatively, preheat the oven to 375°F (190°C) for baking.
12. Cook the marinated chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
13. If baking, place the chicken on a lined baking sheet and bake for 25-30 minutes, depending on thickness.

Serve

14. Plate the roasted vegetables and top with the grilled or baked chicken.
15. Drizzle with the reserved Green Goddess dressing for an extra burst of flavor.
16. Garnish with fresh herbs if desired and enjoy!

Variations

• Dairy-Free Option – Use a dairy-free yogurt alternative or avocado in place of Greek yogurt.
• Vegan Version – Swap chicken for tofu or chickpeas and use a plant-based yogurt in the marinade.
• Spicy Kick – Add a dash of cayenne pepper or extra red pepper flakes for a spicier profile.
• Different Proteins – Try this recipe with salmon, shrimp, or even pork chops for a variation.
• Vegetable Swaps – Use seasonal vegetables such as asparagus, Brussels sprouts, or sweet potatoes.

Servings and Timing

• Prep Time: 15 minutes
• Marination Time: 30 minutes to overnight
• Cook Time: 30 minutes
• Total Time: 45 minutes (excluding marination)
• Servings: 4

Storage/Reheating

• Refrigeration – Store leftover chicken and roasted vegetables in an airtight container in the refrigerator for up to 3 days.
• Freezing – The marinated chicken can be frozen before cooking for up to 3 months. Thaw in the refrigerator overnight before cooking.
• Reheating – Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving, as it may dry out the chicken.

FAQs

How can I make the Green Goddess dressing thicker?

You can use more Greek yogurt or add an avocado to the blender for a creamier consistency.

Can I use dried herbs instead of fresh?

Fresh herbs are ideal for the best flavor, but you can substitute with dried herbs in smaller quantities (about one-third of the fresh amount).

What can I serve with this dish?

It pairs well with quinoa, rice, or a fresh side salad.

Can I grill the chicken instead of pan-searing?

Yes! Grilling adds a smoky flavor that enhances the dish.

Is this dish gluten-free?

Yes, as long as all ingredients used are naturally gluten-free.

Can I make the dressing in advance?

Absolutely! Store it in the fridge for up to 3 days in a sealed container.

What can I use instead of anchovies?

Capers or a dash of Worcestershire sauce can provide a similar umami depth.

How do I prevent my vegetables from getting soggy?

Ensure they are evenly spaced on the baking sheet and not overcrowded.

Can I make this dish spicy?

Yes, adding chili flakes or a dash of hot sauce to the marinade will give it a spicy kick.

What’s the best way to marinate the chicken?

For maximum flavor, marinate the chicken overnight in the refrigerator.

Conclusion

Green Goddess Chicken with Roasted Vegetables is a fresh, flavorful meal that’s both easy to prepare and incredibly satisfying. The herbaceous marinade, paired with perfectly roasted vegetables, creates a well-balanced dish that’s sure to impress. Whether you’re meal prepping or cooking for a special occasion, this recipe is a must-try for anyone who loves vibrant, wholesome flavors!

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