Healthy Chicken and Potato
Savor the goodness of a wholesome one-pan meal with this Healthy Chicken and Potato recipe, perfect for busy weeknights or meal prep! Juicy, seasoned chicken breasts are roasted to perfection alongside tender baby potatoes, sweet cherry tomatoes, and crisp zucchini, all infused with the bright flavors of garlic, lemon, and aromatic herbs like paprika and oregano. This nutrient-packed dish comes together in just 15 minutes of prep time and bakes effortlessly in under an hour, making it both time-saving and delicious. Garnished with fresh parsley for a burst of color and freshness, this satisfying, low-fat meal is ideal for feeding your family or enjoying leftovers throughout the week. Plus, with minimal cleanup and simple pantry staples, it’s an easy, health-conscious dinner that’s sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 medium zucchini, sliced into rounds
- 200 grams cherry tomatoes
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly grease it with a teaspoon of olive oil.
Wash the baby potatoes thoroughly and cut them in half. In a large bowl, mix the potatoes with 1 tablespoon of olive oil, 1 minced garlic clove, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread the potatoes evenly across one side of the prepared baking tray.
In the same bowl, combine the chicken breasts with 1 tablespoon of olive oil, 1 minced garlic clove, lemon juice, paprika, oregano, 0.25 teaspoon black pepper, and a pinch of salt. Place the seasoned chicken breasts on the baking tray next to the potatoes.
Add the sliced zucchini and cherry tomatoes to the remaining space on the tray. Drizzle with the last tablespoon of olive oil, sprinkle with 1 minced garlic clove, and season with a pinch of salt and pepper. Toss gently to coat.
Place the tray in the oven and roast for 35–40 minutes, flipping the chicken and stirring the potatoes halfway through. The chicken is done when it reaches an internal temperature of 75°C (165°F), and the potatoes should be golden and tender.
Remove the tray from the oven and let the chicken rest for 5 minutes before slicing.
Garnish the entire tray with chopped fresh parsley and serve warm. Divide onto plates for individual servings or serve family-style directly from the tray.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.9 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4195 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
