Name: Chicken skewers with roasted potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 red bell pepper, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 3/4-inch-thick wedges; 2 tsp olive oil; 3/4 tsp salt; 1/4 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp black pepper

Nutrition

Per serving

449 calories

Protein: 49g; 43% of calories
Carbs: 35g; 31% of calories
Fat: 13g; 26% of calories

Ingredients

8 items

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with half the olive oil and half the salt. Spread them in a single layer and roast for 15 minutes.
While the potatoes roast, thread the chicken pieces and bell peppers onto skewers, alternating between them. In a small bowl, mix the garlic powder, paprika, black pepper, and the remaining salt. Brush the skewers with the remaining oil and season all over with the spice mix.
Move the potatoes to one side of the pan and flip them over. Place the skewers on the other side of the pan. Return to the oven and roast for 7 minutes, flip the skewers once, and roast for 8 minutes more.
Check the thickest chicken piece with an instant-read thermometer. It should read 165°F and look opaque in the center. If needed, roast for 3 to 5 minutes more. Let the skewers rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes