Herb-Crusted Chicken and Garlicky Roasted Potatoes

Name: Herb-Crusted Chicken and Garlicky Roasted Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1.25 pound chicken breast (cut into 1-inch pieces); 3 tablespoon olive oil (divided); 0.5 cup plain bread crumbs; 0.25 cup fresh parsley (chopped); 1 tablespoon dried oregano; 0.5 teaspoon black pepper; 1.5 pound red potatoes (small, quartered); 4 clove garlic (minced, divided); 10 ounce fresh spinach

Flavorful chicken breast pieces coated in a fresh herb crust, served with tender garlicky roasted potatoes and vibrant sautéed spinach for a wholesome and satisfying meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Portuguese
Difficulty: Medium
Cost: $3.74/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sodium
Low-Sugar
High-Protein
High-Fiber

Ingredients

1.25 pound chicken breast (cut into 1-inch pieces)
3 tablespoon olive oil (divided)
0.5 cup plain bread crumbs
0.25 cup fresh parsley (chopped)
1 tablespoon dried oregano
0.5 teaspoon black pepper
1.5 pound red potatoes (small, quartered)
4 clove garlic (minced, divided)
10 ounce fresh spinach

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a medium bowl, combine cut chicken breast pieces with 1 tablespoon olive oil, 2 cloves minced garlic, plain unsalted bread crumbs, chopped fresh parsley, dried oregano, and 1/4 teaspoon black pepper. Toss well to coat.
On a large baking sheet, toss quartered red potatoes with 1 tablespoon olive oil and 2 cloves minced garlic, and remaining 1/4 teaspoon black pepper. Spread potatoes in a single layer.
Roast potatoes for 15 minutes. Then, add the herb-crusted chicken pieces to the baking sheet with the potatoes. Return to oven and continue roasting for another 15-20 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C) and potatoes are tender and golden.
While chicken and potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add fresh spinach and cook for 3-5 minutes, stirring occasionally, until wilted. Set aside.
Serve the herb-crusted chicken and roasted potatoes with sautéed spinach.

Notes

Using small potatoes will ensure quicker cooking. This dish makes excellent leftovers, simply reheat in the oven or microwave.

Nutrition (per serving)

Calories: 480
Protein: 42.1 g
Carbohydrates: 49.3 g
Fat: 15.5 g
Fiber: 10.5 g
Sodium: 138 mg
Saturated Fat: 2.7 g
Sugar: 3.2 g
Cholesterol: 128 mg