Dinner: Chicken and Peppers with Roasted Potatoes

January 29, 2014

I just sort of threw this together so let’s see if I can remember what I did…I apologize this is not a well written out recipe. So try it at your own risk.

Red potatoes (about 5 medium sized ones, but this made way too much. Should have used 3)
Sweet bell peppers (about 5 of these, the little ones)
Olive oil (about 2 teaspoons)
20 cherry tomatoes
5 small sweet peppers
2 boneless, skinless chicken breast halves
Herbs de Provence
Garlic powder
Olive oil (just enough to coat the pan)

I started by preheating the oven to 425. Then I chopped up potatoes, onion (sliced) and garlic (2 cloves, peeled and cut in half). I tossed them with olive oil, salt and pepper.

Threw those in the oven while I washed some cherry tomatoes and sliced up some sweet peppers. I think I used 20 tomatoes and 5 peppers. I tossed those in the same bowl that I had tossed the potatoes, so didn’t use any more oil, just what was left in the bowl.

I checked the potatoes and they weren’t getting done so I turned the heat up to 450.

Chicken: I sprinkled onto each breast, salt, pepper, garlic powder, and a tiny bit of Herbs de Provence (only a little, it goes a long way).

Heated some olive oil in a skillet on medium high. Once it was ready (water sputtered when I put sprinkled some on) then added the chicken with the seasoned side down. Then I seasoned the other side.

I let it cook until it wasn’t sticking to the pan anymore then turned them over. Let them go a little while longer, then splashed a little bit of white wine in the pan. Then I put the tomatoes and peppers into the pan with the chicken and put the whole pan into the oven. And by “I” I mean Greg did this step because I was on the phone.

It all cooked in the oven for probably 20 minutes, it might have been less I was busy and not paying too close attention!

It was really delicious. So much so I ate waaaay too much of it.


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