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Roasted Chicken Breasts with Potatoes and Greens
If you're looking for a cozy, weekday dinner staple, this could be it. Experiment with different combinations of greens.
Ingredients
- 1 lb. baby red potatoes, scrubbed (The little ones have more skin-to-flesh ratio. That gives them higher fiber content and reduces the glycemic index.)
- 1/4 cup olive oil
- 1/4 cup finely chopped fresh basil leaves (optional)
- Himalayan or Kosher salt and freshly ground black pepper
- 2 tbsp oil
- 3 chicken breasts
- 3 garlic cloves, diced
- 1 onion, diced
- Himalayan or Kosher salt and freshly ground black pepper
- 3 portions snow peas, zucchini, or stir-fry greens
Instructions
For the potatoes:
- Put the potatoes and 1 tsp. salt in a large saucepan or pot and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat.
- Lower the heat to maintain a steady simmer, cover the pot partially, and cook for 15 min until tender. Drain.
- Preheat the oven to 375F.
- Place potatoes on a cookies sheet or a shallow broiling pan. Using a fork, press down on each potato until the skin breaks and the potato is flattened.
- (Place in the oven 15 min before cooking the fish.)
- Drizzle with olive oil, salt and pepper and bake for 20 min. If you like your potatoes a little crispy, broil them for the last 5 mins.
For the chicken:
- Heat the oil in an oven-safe frying pan.
- Sauté the vegetables.
- Add garlic and onion. Cook until soft and the onion turns translucent.
- Add the chicken breasts to the middle of the pan, skin side down. Surround with the veg mixture. Cook for 5 minutes until the skin of the chicken is browned
- Turn the breasts to skin side up, cover the pan and roast in the oven for 20 mins.
- Remove the lid and roast for another 20 mins.
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