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Chicken and Potatoes

September 1, 2015
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This is a delicious, quick, healthy meal to make through the week. Best of all, I made it a one pot meal.. I used my largest frying pan (14 inches), it was large enough to fit everything. In case you don’t have crazy large pans, just cook the ingredients in batches and put them together at the end.

  • 3 chicken breasts, skinless and boneless, cut into 2 inch pieces
  • ½ cup leftover tomato compote or tomato sauce
  • 3 garlic cloves, crushed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Marinate the chicken pieces with the tomato compote/sauce, garlic, oil and salt.  Mix well let sit for 2 to 3 hours in the fridge.

  • 3 Yukon gold potatoes, peeled and cut into 1 inch discs
  • 1 bunch green beans, trimmed

Place the potatoes discs in a medium pot and cover with water. Bring to a boil and let simmer for about 5 to 10 minutes or till the potatoes are tender but not mushy.  Add the beans while the potatoes simmer and blanch for 1 minute. Take the beans out with tongs while the potatoes are still cooking. Place the beans in cold water to stop the cooking. Drain and keep aside. Once the potatoes are cooked, drain and keep aside.

  • 3 to 4 tablespoons extra virgin olive oil
  • ½ cup crumbled feta cheese
  • ½ cup parsley, chopped
  • 1/3 cup dill, chopped
  • Salt

Heat a large frying pan with 2 tablespoons olive oil. Add the chicken pieces and brown both sides, either together or in batches depending on the size of the pan. Take the chicken out and add more oil if necessary and add the potatoes. Brown both sides on medium heat. Move the potatoes aside and add the beans and toss them for 2 to 3 minutes. Add salt. Add the chicken back and finish cooking through. Top with feta, parsley and dill. Check for seasonings and add salt. Serve warm.

 

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