By Katora Johnson
Preheat your oven to 400°F (200°C). Wash and chop the potatoes into 1-inch cubes. Place them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the potatoes. Mince 2 garlic cloves and sprinkle over the potatoes along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the potatoes in the preheated oven for about 25-30 minutes until they are golden brown and crispy, flipping halfway through.
While the potatoes are roasting, season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of paprika.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the chicken breasts and cook for about 4-5 minutes on each side until golden and fully cooked.
Remove the chicken from the skillet and let it rest. In the same skillet, add 1 tablespoon of butter and minced remaining garlic cloves. Sauté for about 1 minute.
Add rice to the skillet, stirring to coat the grains with the garlic butter. Pour in chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
Slice the rested chicken. Once the rice is done, fluff it with a fork and serve topped with sliced chicken and roasted potatoes.
Garnish with freshly chopped parsley and serve hot.
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This Dinner Main Course recipe is ready in 45 minutes and features chicken breasts, long-grain rice, potatoes and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 400°F (200°C). Wash and chop the potatoes into 1-inch cubes. Place them on a baking sheet.
Drizzle 2 tablespoons of olive oil over the potatoes. Mince 2 garlic cloves and sprinkle over the potatoes along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the potatoes in the preheated oven for about 25-30 minutes until they are golden brown and crispy, flipping halfway through.
While the potatoes are roasting, season the chicken breasts with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of paprika.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the chicken breasts and cook for about 4-5 minutes on each side until golden and fully cooked.
Remove the chicken from the skillet and let it rest. In the same skillet, add 1 tablespoon of butter and minced remaining garlic cloves. Sauté for about 1 minute.
Add rice to the skillet, stirring to coat the grains with the garlic butter. Pour in chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
Slice the rested chicken. Once the rice is done, fluff it with a fork and serve topped with sliced chicken and roasted potatoes.
Garnish with freshly chopped parsley and serve hot.
Calories per Serving: 650
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