Herbed Chicken Bites with Garlic Potatoes & Sautéed Mushrooms 🌿🥔🍄
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4
Calories per serving: ~510 kcal
🛒 Ingredients
For the herbed chicken 🍗:
2 large chicken breasts, cut into bite-sized chunks
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
Salt & pepper to taste
1 tbsp fresh parsley, chopped (plus more for garnish)
For the roasted potatoes 🥔:
600g (1.3 lbs) baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
Salt & pepper to taste
Fresh parsley, chopped
For the mushrooms & peppers 🍄🌶️:
250g (9 oz) mushrooms, quartered
1 red bell pepper, sliced
2 cloves garlic, minced
1 tbsp olive oil
Salt & pepper
1 tbsp chopped parsley
👩🍳 Instructions
Roast the Potatoes:
Preheat the oven to 200°C (400°F). Toss halved potatoes with olive oil, garlic powder, thyme, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and crispy.
Cook the Chicken:
While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken, oregano, basil, garlic powder, salt, and pepper. Sauté for 7–9 minutes until cooked through and lightly browned. Sprinkle with fresh parsley.
Sauté the Veggies:
In a separate pan, heat 1 tbsp oil. Add garlic, mushrooms, and red bell pepper. Sauté over medium heat for 6–8 minutes until mushrooms are browned and peppers are tender. Season with salt, pepper, and fresh parsley.
Assemble & Serve:
Plate the roasted potatoes, herbed chicken, and mushroom-pepper mixture on a large platter or individual dishes. Garnish everything generously with parsley.
🔁 Tips & Variations
Swap chicken for tofu or tempeh for a vegetarian option.
Add a splash of balsamic glaze over the mushrooms for extra depth.
Serve with a lemon wedge for brightness.