Ingredients
Scale
- 600 g baby potatoes, halved
- 2 tbsp olive oil
- 450 g chicken breast, cut into cubes
- 200 g mushrooms, sliced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried Italian herbs
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 200C (400F).
- In a bowl, toss halved baby potatoes with olive oil, garlic powder, oregano, salt, and pepper. Spread on a baking sheet.
- Roast the potatoes for 20-25 minutes until golden brown.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add cubed chicken seasoned with salt, pepper, paprika, and Italian herbs.
- Cook until browned; then add minced garlic, sliced mushrooms, and diced red bell pepper. Sauté until vegetables are tender.
- Serve the chicken alongside the crispy roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 450g)
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg