Boiling the Potatoes Boil the potato pieces in plenty of salted water until they are fork-tender. Drain them and set aside.
Preparing the Vegetable Sauce Heat a drizzle of oil in a non-stick pan. Sauté the chopped onion, peppers, cherry tomatoes, and minced garlic until they are soft and fragrant.
Add the tomato sauce and water, followed by the sliced potatoes. Season with salt and sprinkle in some Provençal herbs. Mix well and let it simmer.
Combining Ingredients Once the sauce has thickened slightly, add the cooked chicken fillets to the pan. Top them with light mozzarella cheese. Turn off the heat and transfer the pan to a preheated oven. Bake at 200°C for 10 minutes, or until the cheese is melted and bubbly.
Nutritional Information
This chicken with vegetables and potatoes recipe provides a balanced mix of protein, carbohydrates, and vitamins. With only 340 calories per serving, it’s a nutritious option for any meal.
Benefits of the Recipe
High in protein from the chicken fillets.
Rich in vitamins and minerals from the vegetables.
Low in calories, making it suitable for those watching their weight or following a dietary plan.
Variations and Substitutions
Feel free to customize this recipe to suit your taste preferences. You can swap out the vegetables for your favorites or add additional spices for extra flavor.
Tips for Serving
For a complete meal, serve this dish with a side of steamed greens or a fresh salad. It also pairs well with crusty bread or rice.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply microwave until heated through or warm in a skillet on the stove.
Conclusion
Chicken with vegetables and potatoes is a versatile and satisfying dish that’s perfect for any occasion. With its delicious flavor and low calorie count, it’s sure to become a favorite in your household.
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