Grilled chicken breasts with seasonal vegetables and a refreshing yogurt sauce

This refreshing yogurt sauce is a perfect recipe that combines high nutritional value with delicious taste. A balanced dish, rich in protein and fiber, it's ideal as a complete lunch or a light and quick dinner. Preparation time: 15 minutes. Cooking time: 25 minutes. Servings: 2. 🛒 Ingredients and quantities 🍗 First: Chicken marinade: Chicken breasts: 2 pieces (about 400g), cleaned and thoroughly dried. Mustard: 1 tablespoon. Garlic: 2 cloves (finely grated). Fresh ginger: ½ teaspoon (grated). Olive oil: 2 tablespoons. Spices: Salt, black pepper, and ground coriander (to taste). 🥕 Second: Roasted vegetables: Carrots: 2 medium (cut into long sticks). Zucchini: 2 (cut into thick rounds or sticks). Potato: 1 large (cut into thin wedges). Red onion: 1 small (sliced - optional). Aromatic herbs: A pinch of rosemary or dried thyme. Olive oil: 1 tablespoon for coating the vegetables. 🥛 Third: Refreshing Yogurt Sauce. Natural yogurt (unsweetened): 1 tub (110g). Cream cheese: 1 tablespoon. Garlic: ½ small clove (very finely grated). Lemon juice: 1 teaspoon. Cilantro and parsley: 1 tablespoon finely chopped. Salt and black pepper: A light pinch.

Step-by-Step Preparation Method: 1. Marinate the Chicken and Vegetables: In a deep bowl, mix the chicken marinade ingredients (mustard, garlic, ginger, olive oil, salt, black pepper, and coriander). Place the chicken breasts in the marinade and rub them in well, then set aside for 10 minutes to absorb the flavors. In another bowl, place the diced vegetables (carrots, zucchini, potatoes, and onions) and season them with a little salt, black pepper, herbs, and a tablespoon of olive oil. 2. Pan-Fry (or Grill): Heat a non-stick pan (or griddle pan) over medium heat. Place the chicken breasts in the pan and cook for 6-7 minutes on each side until cooked through and golden brown. Remove and let rest for 2 minutes before slicing. Oven-Fry: Arrange the marinated vegetables on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (390°F) for 20-25 minutes, until tender and the edges are browned. (You can also cook the vegetables in an air fryer to save time.) 3. To make the sauce, in a small bowl, mix the natural yogurt with the cream cheese until smooth. Add the grated garlic, lemon juice, chopped herbs, salt, and black pepper. Mix well and refrigerate until ready to serve. 4. To serve, arrange the colorful roasted vegetables alongside the chicken breasts on a serving platter (you can slice the chicken diagonally for a professional look). Drizzle some of the refreshing yogurt sauce over the chicken and vegetables, and serve the rest in a small bowl on the side. Garnish with a touch of fresh parsley and a lemon 

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