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Lean Chicken with Boiled Potatoes

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50min

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4 servings

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This balanced meal features simply seasoned lean chicken breast paired with tender boiled potatoes and colorful roasted vegetables. Complemented by a refreshing side salad of crisp cucumbers and juicy tomatoes, this nutritious plate offers a perfect combination of protein, complex carbohydrates, and fresh vegetables. The straightforward preparation lets the natural flavors of each component shine through, creating a satisfying and wholesome meal that's both nourishing and delicious.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
5 g
6 g
Allergen Content

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Ingredients

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Steps

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1
Preheat the oven

Preheat oven to 425°F (220°C).

2
Prepare the potatoes

Wash potatoes thoroughly. Cut into even-sized chunks. Place in a pot and cover with cold water. Add salt to the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until tender when pierced with a fork.

3
Prepare the vegetables for roasting

Wash all vegetables. Cut bell peppers into 1-inch pieces. Slice zucchini into 1/2-inch rounds. Cut onion into wedges. Place all vegetables on a baking sheet. Drizzle with olive oil. Season with salt, pepper, and garlic powder. Toss to coat evenly.

4
Roast the vegetables

Spread vegetables in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.

5
Prepare the chicken

Pat chicken breasts dry with paper towels. Rub with olive oil. Season with salt, pepper, and garlic powder on both sides.

6
Cook the chicken

Heat a skillet over medium-high heat. Add chicken breasts. Cook for 5-7 minutes on each side until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.

7
Prepare the salad

Wash tomatoes and cucumber. Cut tomatoes into wedges. Slice cucumber in half lengthwise, scoop out seeds with a spoon, then slice into half-moons. Place in a bowl. Drizzle with olive oil and vinegar. Season with salt and pepper. Toss gently to combine.

8
Prepare the lemon

Cut into wedges for serving.

9
Drain the potatoes

Drain potatoes well. Return to pot. Drizzle with remaining olive oil. Season with remaining salt and pepper. Toss gently.

10
Serve

Slice the chicken breast. Arrange sliced chicken, boiled potatoes, and roasted vegetables on plates. Serve the fresh salad alongside. Garnish with lemon wedges.

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