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Herbed Chicken Bowl with Crispy Potatoes & Tomato Caper Salad

Herbed Chicken Bowl with Crispy Potatoes & Tomato Caper Salad


  • Author: Mary
  • Total Time: 40 minutes
  • Yield: Serves 2

Description

Enjoy the vibrant Herbed Chicken Bowl with Crispy Potatoes & Tomato Caper Salad. Try this delightful recipe today!


Ingredients

Scale
  • 1 chicken breast
  • 1 cup baby potatoes
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Garlic powder to taste
  • 1 cup arugula or mixed greens
  • 1 cup cherry tomatoes
  • Red onion, thinly sliced
  • 1 tbsp capers
  • Fresh dill (optional)
  • Lemon juice or vinaigrette (for drizzling)

Instructions

  1. Preheat oven to 425°F (220°C). Toss sliced baby potatoes with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
  2. Season chicken breast with salt, pepper, and herbs. Grill or pan-sear over medium heat for 6-7 minutes per side until fully cooked. Let rest before slicing.
  3. In a mixing bowl, combine cherry tomatoes, red onion, capers, drizzle with olive oil, and season with salt and pepper.
  4. Assemble the bowl: Start with arugula as the base topped with crispy potatoes, sliced chicken, and the tomato salad. Garnish with fresh dill if desired.
  5. Drizzle with lemon juice or your favorite vinaigrette before serving.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking/Grilling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 bowl (approximately 400g)
  • Calories: 450
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 35g
  • Cholesterol: 75mg

Keywords: For extra flavor, experiment with different herbs like basil or oregano. Add avocado slices for creaminess or sprinkle nuts for added crunch. Store leftovers in an airtight container in the refrigerator for up to three days.

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