Italian Pan-roasted Potatoes with Grilled Chicken
Servings: 4
Calories: 405kcal
Crispy on the outside and super creamy inside, Italian pan-roasted potatoes are LOADED with simple authentic flavors.
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Ingredients
- 450 g small new potatoes cleaned
- 6 tablespoon extra-virgin olive oil
- 4 rosemary sprigs leaves only, finely minced
- 2 garlic cloves lightly crushed with your hand
- 1 teaspoon freshly dried oregano leaves
- 2 organic large chicken breasts
- sea salt and black pepper to taste
Instructions
- Clean the potatoes by gently rubbing them under fresh running water. Bring a large pot to a boil, then fold the potatoes in and cook for 5 minutes.
- Drain the potatoes and transfer into a large bowl. Add in 3 tablespoons of extra-virgin olive oil, rosemary, oregano, sea salt and black pepper to taste, and stir to combine all the ingredients.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Fold the garlic and the seasoned potatoes in and cook, stirring occasionally, for 2-3 minutes.
- Brush the chicken breasts with the remaining 1 tablespoon of olive oil, and season with salt and black pepper to taste. Push the potatoes around the edges, place the chicken breasts in the middle.
- Sear the chicken breasts for 2 minutes on each side, then cover with a lid and cook for a further 5 minutes, or until the chicken is tender and cooked through. Remove the chicken from the pan and cut into thick slices.
- Divide the pan-roasted Italian new potatoes among plates, and serve with the grilled chicken breast and a green salad.
Nutrition
Calories: 405kcal | Carbohydrates: 20g | Protein: 26g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 139mg | Potassium: 904mg | Fiber: 3g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 24mg | Calcium: 30mg | Iron: 2mg