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–+ servings

Grilled Chicken with Herb-Roasted Baby Potatoes and Sautéed Spinach and Mushrooms

A nutritious and delicious dish combining juicy grilled chicken, crispy herb-roasted baby potatoes, and sautéed spinach and mushrooms.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Grilled Chicken
  • 2 pieces chicken breasts Marinate for at least 30 minutes for extra flavor.
  • 2 tablespoons olive oil Use for seasoning and sautéing.
  • 1 teaspoon dried herbs Use thyme, rosemary, or your choice.
  • to taste Salt and pepper Adjust according to preference.
For the Herb-Roasted Baby Potatoes
  • 1 pound baby potatoes Cut in half for quicker cooking.
  • to taste Salt and pepper Adjust according to preference.
For the Sautéed Spinach and Mushrooms
  • 2 cups fresh spinach Sauté only until wilted.
  • 1 cup mushrooms, sliced Cook until browned.

Method
 

Grilling Chicken
  1. Preheat the grill or a grill pan over medium heat.
  2. Season chicken breasts with olive oil, dried herbs, salt, and pepper.
  3. Grill chicken for 6-7 minutes on each side or until fully cooked.
Roasting Potatoes
  1. While the chicken is grilling, preheat the oven to 400°F (200°C).
  2. Toss baby potatoes with olive oil, salt, pepper, and herbs.
  3. Spread on a baking sheet and roast for 25-30 minutes, or until crispy and golden.
Sautéing Spinach and Mushrooms
  1. In a skillet, heat a little olive oil over medium heat.
  2. Add the sliced mushrooms and cook until browned.
  3. Add the spinach and sauté until wilted.
Serving
  1. Serve the grilled chicken alongside the herb-roasted baby potatoes and sautéed spinach and mushrooms.
  2. Optionally, drizzle with extra olive oil or a squeeze of lemon juice.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 7gSugar: 2g

Notes

For leftovers, place in an airtight container and store in the refrigerator for up to 3 days. Reheat using microwave or skillet over low heat.

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