Ingredients
- Chicken breast chunks
- Baby potatoes
- Red bell peppers
- Mushrooms
- Onions
- Fresh parsley
- Garlic cloves
- Olive oil
- Butter
- Greek yogurt or sour cream
- Salt & pepper
Instructions
- Preheat your oven to 400°F (200°C). In a mixing bowl, toss baby potatoes with olive oil, minced garlic, salt, and chopped parsley. Spread on a baking sheet and roast for 25-30 minutes until golden.
- While the potatoes roast, heat a large skillet over medium heat. Add butter and chicken chunks seasoned with salt and pepper. Sauté for 7-10 minutes until browned.
- Stir in sliced mushrooms, diced red bell peppers, and chopped onions, cooking until softened.
- Serve the roasted potatoes alongside the chicken mixture with a generous dollop of Greek yogurt or sour cream as a creamy dip. Garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg