🥔 Herb-Roasted Potatoes with Grilled Chicken & Sautéed Vegetables 🍗🥦🍄
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories per Serving: ~520 kcal
🛒 Ingredients
For the Chicken 🍗
2 chicken breasts
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried thyme
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
For the Roasted Potatoes 🥔
400 g baby potatoes, halved
1½ tbsp olive oil
½ tsp dried rosemary (or thyme)
Salt & pepper to taste
Fresh parsley, chopped
For the Vegetables 🥕🌶️🍄
100 g button mushrooms, halved
½ red bell pepper, diced
1 medium carrot, sliced into sticks
50 g green peas (fresh or frozen)
1 tbsp olive oil
Salt & pepper to taste
👨🍳 Instructions
Roast the Potatoes: Preheat oven to 200°C (400°F). Toss halved potatoes with olive oil, rosemary, salt, and pepper. Spread on a tray and roast 25–30 minutes until golden and crispy.
Cook the Chicken: Rub chicken breasts with olive oil, paprika, garlic powder, thyme, salt, and pepper. Grill or pan-fry over medium-high heat for 6–7 minutes per side until cooked through (75°C/165°F internal temp). Rest, then slice.
Sauté the Vegetables: Heat olive oil in a pan. Add mushrooms, bell pepper, and carrot. Cook 5–6 minutes until softened but still vibrant. Add peas and cook 2 minutes more. Season with salt and pepper.
Assemble the Meal: Arrange roasted potatoes, sliced chicken, and sautéed vegetables in a meal prep container or bowl. Garnish with fresh parsley.
💡 Notes & Variations
Swap chicken for salmon, shrimp, or tofu.
Add broccoli or zucchini for extra greens.
Great for meal prep: keeps up to 3 days in the fridge.