Ultimate Grilled Chicken with Roasted Potatoes, Pasta & Green Herb Cream Sauce

A flavorful fusion dish with crispy potatoes, tender chicken, and fresh herb sauce!

Prep time: 20 minutes

Cook time: 35 minutes

Servings: 4

Calories per serving: ~640

Ingredients:

For the Chicken

2 large chicken breasts

1 tbsp olive oil

1 tsp smoked paprika

½ tsp garlic powder

Salt & black pepper

For the Potatoes

400 g baby potatoes, halved

1 tbsp olive oil

½ tsp dried thyme

Salt & pepper

For the Pasta

250 g tagliatelle (or fettuccine)

Salted water for cooking

For the Green Herb Sauce

1 ripe avocado

100 g Greek yogurt

Juice of ½ lemon

1 garlic clove

2 tbsp fresh dill

2 tbsp parsley

Salt & pepper

Instructions:

Preheat oven to 200°C (390°F). Toss halved potatoes with oil, thyme, salt, and pepper, then roast for 25–30 minutes until golden. Cook pasta in salted water until al dente. Rub chicken with olive oil, paprika, garlic powder, salt, and pepper, then grill or pan-sear until cooked through and nicely charred. For the sauce, blend avocado, yogurt, lemon juice, garlic, dill, parsley, salt, and pepper until smooth. Arrange pasta on plates, top with sliced chicken, roasted potatoes, and drizzle with the green herb sauce. Garnish with extra dill and serve hot.

Notes & Variations:

Swap avocado with sour cream for a tangier sauce.

Add spinach or basil for a different green flavor.

Works great as a meal prep dish – just keep sauce separate until serving.