Juicy golden seared chicken served with crispy roasted Yukon gold potatoes and a fresh creamy romaine salad.
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Calories: 560kcal
Equipment
- Large skillet
- baking sheet
- Mixing Bowl
Ingredients
- 3 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 1 tbsp butter
- 1.5 lbs Yukon gold potatoes diced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.5 tsp dried thyme
- 4 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 0.25 red onion thinly sliced optional
- 0.5 cup ranch or creamy garlic dressing
Instructions
- Pat chicken breasts dry and season with olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, and oregano.
- Heat a skillet over medium-high heat and cook chicken for 5–6 minutes per side until golden and cooked through.
- During the final minute add butter and spoon it over the chicken. Remove and let rest before slicing.
- Preheat oven to 425°F and toss diced potatoes with olive oil, salt, pepper, paprika, and thyme.
- Spread potatoes on a baking sheet and roast for 25–30 minutes, turning halfway until crispy and tender.
- Combine romaine lettuce, cherry tomatoes, and red onion in a bowl and toss with dressing before serving.
- Slice chicken and plate with roasted potatoes and creamy salad.
Notes
Add grated Parmesan over the potatoes or a squeeze of fresh lemon over the chicken for extra flavor.
Nutrition
Calories: 560kcal | Carbohydrates: 38g | Protein: 48g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 120mg | Sodium: 780mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 35mg | Calcium: 8mg | Iron: 12mg