Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
Chicken, potatoes, and fresh herbs in one dish! It doesn’t get any better than this! Ready in just 30 minutes, you have got to give this recipe a try. Enjoy!
Ingredients:
1 tsp fresh thyme, chopped
Salt and fresh cracked pepper
1 1/2 pounds (650 grams) of baby yellow potatoes, quartered
1 tsp fresh oregano, chopped
1 tbsp olive oil
1 tsp fresh rosemary, chopped
5 garlic cloves, minced
3 tbsp butter, divided
Crushed red chili pepper flakes, optional
1 1/2 pounds (650 grams) of chicken breast, cut into strips
Marinade:
1 tbsp hot sauce (we used Sriracha)
Fresh cracked pepper
1 tbsp olive oil
1/4 c soy sauce (or coconut amino if you’re strictly paleo)
Directions:
Add the chicken strips, hot sauce, pepper, olive oil, and soy sauce into a large mixing bowl. Stir everything until well incorporated. Marinate the chicken while you cook the potatoes.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the potatoes and a bit of salt, then cook for about 8 minutes or until tender. Drain.
Put a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of butter and 1 tbsp of olive oil, then allow them to become hot.
Add the potatoes into the hot skillet, then cook for 4 minutes or until they turn golden brown. Move them to a clean plate.
In the same skillet, add 2 tbsp of butter and allow it to melt.
Remove the chicken strips from the bowl and set aside the marinade.
Add the chicken into the skillet together with the chili pepper flakes and garlic. Stir and cook for a few minutes.
Add the marinade into the skillet, then stir to combine. Simmer for a few minutes. Stir in the herbs until well incorporated.
Put the potatoes back into the skillet, then toss to combine. Taste and add more seasonings if needed. Remove from the heat.
Serve right away. Enjoy!
Ingredients
- 1 tsp fresh thyme, chopped
- Salt and fresh cracked pepper
- 1 1/2 pounds (650 grams) of baby yellow potatoes, quartered
- 1 tsp fresh oregano, chopped
- 1 tbsp olive oil
- 1 tsp fresh rosemary, chopped
- 5 garlic cloves, minced
- 3 tbsp butter, divided
- Crushed red chili pepper flakes, optional
- 1 1/2 pounds (650 grams) of chicken breast, cut into strips
- Marinade:
- 1 tbsp hot sauce (we used Sriracha)
- Fresh cracked pepper
- 1 tbsp olive oil
- 1/4 c soy sauce (or coconut amino if you’re strictly paleo)
Instructions
Add the chicken strips, hot sauce, pepper, olive oil, and soy sauce into a large mixing bowl. Stir everything until well incorporated. Marinate the chicken while you cook the potatoes.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the potatoes and a bit of salt, then cook for about 8 minutes or until tender. Drain.
Put a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of butter and 1 tbsp of olive oil, then allow them to become hot.
Add the potatoes into the hot skillet, then cook for 4 minutes or until they turn golden brown. Move them to a clean plate.
In the same skillet, add 2 tbsp of butter and allow it to melt.
Remove the chicken strips from the bowl and set aside the marinade.
Add the chicken into the skillet together with the chili pepper flakes and garlic. Stir and cook for a few minutes.
Add the marinade into the skillet, then stir to combine. Simmer for a few minutes. Stir in the herbs until well incorporated.
Put the potatoes back into the skillet, then toss to combine. Taste and add more seasonings if needed. Remove from the heat.
Serve right away. Enjoy!
