This is a delicious, savoury chicken dish to warm you up on a cold winter day. You do not need to add salt to this dish as the herbs and spices give it a wonderful flavour and keep the sodium content low. This recipe serves 4 but can easily be doubled. Enjoy!
Ingredients
8 Fingerling potatoes, washed but not peeled
3 tbsp olive oil
1 tsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp picante hot sauce (low sodium)
1 tbsp dried oregano, basil and parsley
4 skinless, boneless chicken breasts, pounded to about 1 inch thickness
1 cup frozen peas
2 tbsp fresh lemon juice, plus lemon wedges for serving
Directions
- Heat oven to 450° F with a rack in
the highest position. On a rimmed baking sheet, toss the potatoes with
the oil and pepper. Season the
chicken with herbs and spices and
pepper and brush with oil.
- Nestle the chicken in the potatoes and roast, tossing the potatoes once, until the potatoes are tender and the
chicken is cooked through, 25 to 30 minutes.
- Add the peas to the chicken and potatoes and continue to roast until warmed through, 2 to 3 minutes. Drizzle with the lemon
juice and serve with the lemon wedges.
