Mediterranean Grilled Chicken with Roasted Brussels Sprouts & Creamy Garlic Herb Sauce

🌿 Mediterranean Grilled Chicken with Roasted Brussels Sprouts & Creamy Garlic Herb Sauce

🕐 Total Time:

45 minutes (15 min prep, 30 min cooking)

🍗 Serves:

4 people

🧂 Ingredients

For the Chicken Marinade:

• 4 boneless, skinless chicken breasts (or thighs)

• 3 tbsp olive oil

• 2 tbsp lemon juice

• 1 tsp lemon zest

• 3 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp paprika

• Salt and pepper, to taste

For the Roasted Brussels Sprouts:

• 1 lb (450g) Brussels sprouts, trimmed and halved

• 2 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp chili flakes (optional)

For the Creamy Garlic Herb Sauce:

• ½ cup Greek yogurt (or sour cream)

• 2 tbsp mayonnaise (optional for richness)

• 2 garlic cloves, minced

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh dill, chopped

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Salt and pepper, to taste

🔥 Instructions

Step 1: Marinate the Chicken

1. In a bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, basil, paprika, salt, and pepper.

2. Add chicken and toss to coat evenly.

3. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Roast the Brussels Sprouts

1. Preheat oven to 425°F (220°C).

2. Toss halved sprouts with olive oil, salt, pepper, and chili flakes.

3. Spread evenly on a baking sheet, cut side down.

4. Roast for 20–25 minutes, flipping halfway, until golden and crisp on the edges.

Step 3: Grill the Chicken

1. Preheat grill (or grill pan) to medium-high heat.

2. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).

3. Let rest for 5 minutes before slicing.

Step 4: Make the Creamy Garlic Herb Sauce

1. In a bowl, mix Greek yogurt, mayo, garlic, parsley, dill, lemon juice, olive oil, salt, and pepper.

2. Taste and adjust seasoning.

3. Chill until ready to serve.

Step 5: Serve

• Slice the grilled chicken and serve with roasted Brussels sprouts.

• Drizzle or serve with the creamy garlic herb sauce on the side.

• Garnish with extra herbs or lemon wedges.

🍽️ Optional Add-ons

• Serve over couscous, quinoa, or rice for a full meal.

• Add cherry tomatoes or roasted red peppers for color and sweetness.

❓Q&A

Q1: Can I bake the chicken instead of grilling it?

Yes! Bake at 400°F (200°C) for 20–25 minutes, or until fully cooked. Finish under the broiler for 2 minutes for grill-like char.

Q2: What can I substitute for Greek yogurt in the sauce?

You can use:

• Sour cream (for tangy flavor)

• Plain yogurt (lighter)

• Cashew cream or vegan mayo (for dairy-free option)

Q3: How do I prevent Brussels sprouts from turning soggy?

Make sure:

• They’re dry before roasting.

• You don’t overcrowd the pan (use two pans if needed).

• Roast at high heat (425°F) for crisp edges.

Q4: Can I make this ahead of time?

Yes!

• Chicken: Marinate up to 24 hours before cooking.

• Brussels sprouts: Roast ahead and reheat in the oven at 375°F for 10 minutes.

• Sauce: Make and refrigerate up to 3 days.

Q5: What herbs can I use if I don’t have dill or parsley?

Try cilantro, basil, or chives — they all complement the Mediterranean flavors beautifully.