Garlic Chicken and Potatoes Skillet

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 1/2 lb chicken breasts (skinless and boneless)

1 1/2 lb baby yellow potatoes

1 tbsp olive oil

3 tbsps butter (divided)

5 garlic cloves (minced)

A pinch crushed red chili pepper flakes

1 tbsp dried oregano

1 tsp fresh rosemary (chopped)

Salt (to taste)

Black pepper (to taste)

1/4 cup low sodium soy sauce (or coconut aminos)

1 tbsp olive oil

1 tbsp Sriracha sauce

Black pepper (to taste)

Parsley (chopped)

Parmesan cheese (grated)

Directions

Cut chicken breasts into strips and cut your potatoes into quarters.

In a small bowl, combine marinade ingredients: soy sauce, olive oil, Sriracha sauce and black pepper.

Cover the chicken with the marinade and set aside in a bowl.

Bring salted water to a boil in a pot. Add in the potatoes and boil for about 8 minutes until they're partially boiled but not fully.

Remove from heat and drain the potatoes.

Heat up a skillet over medium high heat. Add in the olive oil and 1 tbsp butter, once the butter melts, add in the potatoes.

Cook the potatoes for about 8 minutes in total, flipping them around to make sure all sides get roasted a little bit, they should be golden and tender.

Remove the potatoes from the skillet and set aside.

Now, add remaining 2 tbsp of butter into the skillet, quickly add minced garlic and chili pepper flakes. Lay the chicken strips, setting aside the remaining marinade. Cook the chicken strips for 1-2 minutes per side until they brown up.

Now, pour in the marinade into the skillet and let the chicken cook in it for a couple of minutes. Add in the potatoes and cover them with dried oregano and fresh rosemary, give everything a good stir.

Season with salt and black pepper and remove from the heat once the potatoes have warmed up.

Sprinkle with chopped parsley and parmesan cheese before serving.

Nutrition

• Serving Size: 1 plate (14 oz)
• Calories: 504 kcal
• Total Fat: 21 g
• Saturated Fat: 7.6 g
• Unsaturated Fat: 10.3 g
• Trans Fat: 0.4 g
• Cholesterol: 148 mg
• Sodium: 697 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 4.6 g
• Total Sugars: 5.2 g
• Protein: 43 g