Roasted Chicken Strips and Potatoes
Tender chicken breast strips seasoned with garlic and herbs, roasted alongside crispy cubed potatoes for a simple, satisfying, and fuss-free dinner.
- Prep: 13 min
- Cook: 17 min
- Total: 30 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $3.58/serving
Dietary
- Nut-Free
- Soy-Free
- Egg-Free
- Dairy-Free
- Gluten-Free
- High-Protein
- Low-Sugar
Tags
- sheet pan
- roast
- quick
- healthy
- comfort food
- savory
Ingredients
- 0.75 pound chicken breast (boneless, skinless, cut into 1-inch strips)
- 1 pound red potatoes (small, scrubbed and cut into 1-inch cubes)
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon dried oregano (dried)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup bagged salad mix (for serving)
- 2 tablespoon Italian dressing (for serving)
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, toss the chicken breast strips and cubed red potatoes with olive oil, garlic powder, dried oregano, salt, and black pepper until evenly coated.
- Spread the chicken and potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan for even cooking.
- Roast for 15-17 minutes, flipping halfway through, until chicken is cooked through (internal temperature of 165°F) and potatoes are tender and lightly browned.
- Serve immediately with a simple bagged salad mix, dressed with Italian dressing if desired.
Notes
Ensure potatoes are cut into small, even cubes so they cook through at the same rate as the chicken. For extra flavor, sprinkle with fresh parsley before serving.
Nutrition (per serving)
- Calories: 485
- Protein: 40.5 g
- Carbohydrates: 44.5 g
- Fat: 17.5 g
- Fiber: 5.9 g
- Sodium: 630 mg
- Saturated Fat: 2.7 g
- Sugar: 2.8 g
- Cholesterol: 95 mg