Chicken & Spring Vegetable Skillet with Roasted New Potatoes
Succulent chicken breast pieces pan-fried with fresh spring onions and tender spinach, served alongside roasted new potatoes for a balanced and flavorful weeknight dinner.
Ingredients
- Chicken Breast220 g
- Chicken Broth55 ml
- Spinach110 g
- Spring Onions27 g
- Garlic1 clove
- Olive Oil16.5 ml
- Salt2 g
- Pepper1 g
- New Potatoes220 g
- Fresh Parsley5 g
- Paprika1 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (400°F). Wash new potatoes and cut them into bite-sized pieces. Toss with half of the olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly browned (note: this step assumes an oven is available and can run concurrently or be done slightly before the skillet, fitting within the total time for the main skillet cooking).
- 2Step 2
Step 2: While potatoes roast, cut chicken breast into 2 cm cubes. Chop spring onions and mince garlic. Roughly chop fresh parsley.
- 3Step 3
Step 3: Heat the remaining olive oil in a large skillet over medium-high heat. Add chicken cubes and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through.
- 4Step 4
Step 4: Add spring onions and minced garlic to the skillet with the chicken. Sauté for 2 minutes until fragrant. Stir in the fresh spinach until it wilts, about 1-2 minutes.
- 5Step 5
Step 5: Pour in the chicken broth and bring to a simmer. Cook for 1 minute, scraping up any browned bits from the bottom of the pan. Stir in fresh parsley. Season with additional salt and pepper to taste. Serve the chicken and vegetable mixture immediately alongside the roasted new potatoes.
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