Potatoes and Chicken Fiesta
Get ready to spice up your dinner table with this bold and colorful Potatoes and Chicken Fiesta! Featuring tender, oven-roasted chicken breasts nestled alongside golden baby potatoes and a medley of vibrant bell peppers, this one-pan wonder is bursting with zesty flavors from a tantalizing blend of cumin, paprika, chili powder, and lime juice. The recipe combines easy prep with bold Tex-Mex-inspired ingredients, making it perfect for busy weeknights or casual gatherings. Topped with an optional layer of melted Mexican cheese and finished with fresh cilantro, this dish is a feast for both the eyes and the palate. Serve it hot with sour cream and a splash of lime for a delightful, flavor-packed meal that’s sure to impress. Keywords: potatoes and chicken, Tex-Mex recipe, one-pan dinner, roasted chicken, easy family meal, colorful vegetables, Mexican-inspired dish.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 500 grams baby potatoes
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 medium, diced onion
- 1 cup shredded Mexican cheese blend (optional)
- 0.5 cup sour cream (for serving, optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the baby potatoes thoroughly and cut them in half. Place them in a large mixing bowl.
Dice the onion, red bell pepper, and yellow bell pepper, then add them to the bowl with the potatoes.
In a small bowl, mix together olive oil, lime juice, cumin, paprika, chili powder, garlic powder, oregano, salt, and black pepper to make a seasoning blend.
Pour half the seasoning blend over the vegetables and toss them until evenly coated. Spread the vegetables onto a large baking sheet lined with parchment paper or lightly greased.
Rub the remaining seasoning blend onto the chicken breasts to coat them evenly. Place the chicken breasts on top of the vegetables on the baking sheet.
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. Stir the vegetables halfway through baking to ensure even cooking.
Once cooked, remove the baking sheet from the oven. If desired, sprinkle shredded Mexican cheese blend over the chicken and vegetables. Return the tray to the oven for 2-3 minutes, just until the cheese is melted.
Garnish the dish with freshly chopped cilantro before serving.
Serve hot with a dollop of sour cream or an extra drizzle of lime juice, if desired.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 307 mg | 24% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1280 mg | 27% | |
*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.
