🍽️ Grilled Chicken Plate with Creamy Pasta, Roasted Potatoes & Sautéed Peppers 🧀🌶️
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: ~650 per serving
🛒 Ingredients:
For the Chicken:
🐔 2 boneless chicken breasts
🧂 Salt & pepper to taste
🌶️ 1/2 tsp paprika
🌿 1/2 tsp dried oregano or thyme
🫒 1 tbsp olive oil
For the Roasted Potatoes:
🥔 2 medium potatoes, peeled & diced
🫒 1 tbsp olive oil
🧂 Salt & pepper
🌿 1/2 tsp garlic powder
🌿 1 tbsp chopped parsley (for garnish)
For the Creamy Pasta:
🍝 150 g penne pasta (or any short pasta)
🧈 1 tbsp butter
🧄 1 garlic clove, minced
🥛 1/2 cup milk or cream
🧀 1/2 cup grated cheddar or Parmesan
🧂 Salt & pepper to taste
For the Peppers & Onions:
🌶️ 1/2 red bell pepper, sliced
🫑 1/2 green bell pepper, sliced
🟡 1/2 yellow bell pepper, sliced
🧅 1/2 onion, sliced
🫒 1 tbsp olive oil
🧂 Salt to taste
👩🍳 Instructions:
Prep and roast the potatoes: Preheat oven to 200°C (400°F). Toss diced potatoes with olive oil, garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until crispy.
Marinate the chicken: Season chicken breasts with olive oil, salt, pepper, paprika, and herbs. Let sit for 10–15 minutes.
Grill the chicken: In a hot grill pan or skillet, cook chicken for 6–7 minutes per side until fully cooked. Let rest, then slice.
Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
Make the creamy sauce: In a saucepan, melt butter and sauté garlic. Add milk/cream and cheese, stirring until melted and smooth. Season to taste. Mix with pasta.
Sauté the peppers and onions: In a pan with olive oil, cook sliced peppers and onion over medium heat for 6–8 minutes until soft and slightly caramelized.
Assemble: Plate grilled chicken, roasted potatoes, creamy pasta, and sautéed peppers. Garnish with parsley.
🔄 Notes & Tips:
Swap pasta sauce for pesto or tomato for variety.
Use chicken thighs or tofu as a variation.