Name: Chicken and potato dinner bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 3/4 red bell pepper, sliced into strips; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 5 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/4 tsp garlic powder; 1/2 tsp paprika; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

412 calories

Protein: 37g; 35% of calories
Carbs: 41g; 39% of calories
Fat: 12g; 26% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the potatoes and bell pepper strips with half the olive oil, half the salt, and the black pepper. Spread them in a single layer and roast for 25 to 30 minutes until the potatoes are tender and browned.
While the vegetables roast, season the chicken breast on both sides with the remaining salt, garlic powder, and paprika.
Heat a 12-inch skillet over medium heat with the remaining oil. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque and reaches its safe temperature. Transfer to a board to rest for 5 minutes. Done when opaque in the center, 165°F.
Slice the chicken into strips. Arrange the roasted potatoes and peppers in a bowl and top with the chicken. Drizzle with the lemon juice and any juices from the pan, then garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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