Description
A comforting and balanced meal featuring juicy garlic herb chicken, crispy roasted baby potatoes, and savory sautéed spinach and mushrooms.
Ingredients
- 2 chicken breasts or chicken thighs
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 8 ounces mushrooms, sliced
- 3 cups fresh spinach
- 1 tablespoon butter
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the baby potatoes with olive oil, salt, black pepper, and paprika.
- Spread the potatoes on a baking tray and roast for about 30 minutes until crispy and golden.
- Season the chicken with Italian seasoning, salt, and black pepper.
- Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked.
- Remove the chicken from the skillet and let it rest for a few minutes.
- In the same skillet, melt the butter and sauté the mushrooms until tender.
- Stir in the garlic and cook until fragrant.
- Add the spinach and cook until wilted.
- Slice the chicken and serve with the crispy potatoes and sautéed vegetables.
- Garnish with fresh parsley before serving.
Notes
- Chicken thighs remain extra juicy and flavorful during cooking.
- Spread potatoes in a single layer to ensure crispiness.
- Parmesan cheese can be sprinkled over the potatoes for extra flavor.
- Drizzle garlic cream sauce over the chicken for a richer dish.
- Sweet potatoes can replace baby potatoes for a sweeter variation.
- Additional vegetables like asparagus, green beans, or carrots work well.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
