Ingredients
Scale
- 600 g baby potatoes
- 450 g chicken breast
- 200 g mushrooms
- 1 red bell pepper
- 4 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried Italian herbs
- 1 tsp paprika
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- 1. Preheat your oven to 200C (400F).
- 2. In a mixing bowl, toss halved baby potatoes with 2 tbsp olive oil, garlic powder, dried oregano, salt, and pepper. Spread on a baking sheet.
- 3. Roast the potatoes for about 20-25 minutes until golden brown.
- 4. Meanwhile, heat 2 tbsp olive oil in a skillet over medium-high heat. Add cubed chicken breast seasoned with salt, pepper, paprika, and dried Italian herbs. Cook until golden brown on all sides.
- 5. Add minced garlic, sliced mushrooms, and diced red bell pepper to the skillet. Cook for another 5-6 minutes until vegetables are tender.
- 6. Serve the chicken alongside the roasted potatoes and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking and frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg