We’ve been incorporating a lot of different types of protein beyond just chicken in our weeknight dinners. Don’t get me wrong I love me some chicken, but we wanted to spice things up a bit and try more beef, pork and turkey. With that in mind, we realized we didn’t make a chicken recipe all last week (which is actually quite rare) so it was time whip up a yummy and hearty chicken dinner.
Ingredients:
- Your favorite green veggie: we did green beans but you can do broccoli, brussel sprouts, a side salad, etc.
- 1 clove of garlic
- 5-6 small potatoes (red, Yukon gold, etc)
- 2 chicken breasts
- Balsamic glaze – buy it pre-made or make your own!
- 2 TBSP Italian seasoning
- Salt
- Pepper
- Olive oil
Instructions:
- Preheat your own to 425 degrees
- Cut the potatoes into 1/2 inch thick wedges (tip: the thinner the wedges the faster they cook)
- Cut your veggies – in this case we trimmed the green beans
- Prepare a baking sheet and add the cut potatoes
- Drizzle in olive oil, Italian seasoning, salt and pepper
- Roast for 10 minutes
- Once the potatoes have roasted for 10 minutes, remove from the oven and add the green beans. Drizzle with olive oil, salt and pepper
- Return to the oven and cook for 15 more minutes
- Meanwhile, season the chicken with salt, pepper and Italian seasoning
- Heat olive oil in a pan over medium-high heat and cook the chicken until cooked through
- Prepare your plate with potatoes, veggies, and chicken. Drizzle the chicken with balsamic glaze and ENJOY!
Want more Miss Olivia Says? Check out my latest posts HERE and HERE and HERE
xoxo Olivia
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