Sort ingredients
caitertotz
QR Code
Listen
Pdf
Prepare lemon herb chicken: Combine 1 tbsp better than bouillon, 1 tbsp dill, 1 tbsp basil, 1 tbsp parsley, 4 minced garlic cloves, lemon juice, 1 tbsp olive oil, paprika, garlic powder, onion powder, and lemon pepper
Marinate and cook thin sliced chicken breast with the herb mixture
Prepare balsamic tomato cucumber salad: Combine 2 mini cucumbers, ¾ cup cherry tomatoes, ½ cup red onion, kalamata olives, ½ cup roasted red peppers, 1 tbsp dill, 2 tbsp basil, and 2 minced garlic cloves
Dress salad with 1 tbsp olive oil and 1 tbsp balsamic vinegar, season with salt and pepper
Prepare potato wedges: Dice 2 gold potatoes into wedges and soak in ice water for 30 minutes
Pat potatoes dry and season with ½ tbsp avocado oil, garlic salt, paprika, and pepper
Bake potato wedges at 420°F for 25-30 minutes, flipping halfway, or air fry at 400°F for 20 minutes
Drizzle cooked potato wedges with lemon juice and chopped parsley
Assemble bowls: Add 1.5 tbsp hummus, 1 serving lemon herb chicken, 1 serving tomato cucumber salad, potato wedges, and 2 toasted naan dippers to each bowl
Top with dill and serve