If you’re searching for a wholesome and flavorful meal that balances protein-packed chicken with crunchy vegetables and perfectly seasoned potatoes, look no further. This Succulent Chicken Breast with Crispy Vegetables and Seasoned Potatoes is a complete meal that’s easy to prepare, yet full of flavor. The chicken is marinated for extra juiciness, while the vegetables add a delightful crunch. Paired with golden roasted potatoes, this dish is perfect for a family dinner or even meal prep. Ready to impress your taste buds? Let’s dive into this delightful recipe!
Ingredients:
For the Chicken:
- 700 g (about 1.5 pounds) chicken breast, cut into pieces
- 1 tsp salt
- 1 tbsp soy sauce
- 2 tsp garlic powder
- 3 tbsp olive oil
- 2 tbsp cornstarch
- Black pepper, to taste
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 stalks of spring onions, chopped
For the Potatoes:
- 800 g (about 1.75 pounds) potatoes, cut into chunks
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp sweet paprika
- Olive oil, for drizzling
- Black pepper, to taste
Instructions:
- Prepare the Chicken Marinade:
- In a large mixing bowl, combine the chicken breast pieces with salt, soy sauce, garlic powder, olive oil, cornstarch, and black pepper.
- Let the chicken marinate for at least 20 minutes to absorb all the flavors. If you have time, let it sit for an hour for even better results.
- Sauté the Vegetables:
- While the chicken is marinating, prepare the vegetables. In a large skillet, heat 1-2 tablespoons of olive oil over medium heat.
- Add the sliced onion, red and green bell peppers, and cook for about 5-7 minutes until they become tender yet still slightly crisp.
- Stir in the chopped spring onions and cook for an additional 2 minutes.
- Cook the Chicken:
- In the same skillet used for the vegetables, add a little more olive oil if needed and heat over medium-high heat.
- Add the marinated chicken pieces and cook for 5-7 minutes on each side, or until golden brown and fully cooked through. The chicken should reach an internal temperature of 75°C (165°F).
- Once cooked, mix the sautéed vegetables back into the skillet with the chicken and stir to combine. Allow the flavors to meld together for a couple more minutes.
- Prepare and Roast the Potatoes:
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the potato chunks with salt, garlic powder, sweet paprika, and black pepper. Drizzle generously with olive oil and toss again to ensure the potatoes are evenly coated with the seasoning.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-40 minutes, or until the potatoes are golden brown and crispy on the outside, while tender on the inside.
- Serve and Enjoy:
- Once everything is ready, serve the juicy chicken breast with the crunchy sautéed vegetables on one side and the perfectly seasoned roasted potatoes on the other.
- Garnish with additional spring onions or fresh herbs if desired and enjoy your delicious, balanced meal!
Conclusion:
This Succulent Chicken Breast with Crispy Vegetables and Seasoned Potatoes is a winning combination of flavors and textures. The juicy, tender chicken pairs perfectly with the crunchy bell peppers and onions, while the roasted potatoes provide a satisfying, well-seasoned bite. It’s a dish that’s simple to prepare, yet sophisticated enough to make any dinner feel special. Whether you’re cooking for a family gathering or a quiet weeknight meal, this recipe is sure to be a hit!