A super fun, flavorful, and easy meal you’ll absolutely love!
The recipe:
Boil potatoes until fork tender (5-7 minutes). Drain and cut into halves or quarters. Arrange on a baking sheet. Smash them flat with a bowl or cup.
Place broccoli florets on the same sheet. Drizzle both potatoes and broccoli with olive oil, add a pat of butter, and sprinkle minced garlic. Season with salt and pepper. Bake at 400°F for about 20 minutes, or until crispy and golden.
While veggies roast, heat olive oil in a pan over medium heat. Add diced chicken, season with pepper and optional Vegeta (or any all-purpose seasoning). Sauté until cooked through. Add feta and stir until it melts into a creamy sauce.
Once the potatoes and broccoli are crispy, remove from oven and drizzle with chimichurri sauce.
Top with the creamy chicken mixture and enjoy! xx
Smashed Chimichurri Potatoes with Creamy Chicken & Roasted Broccoli
Ingredients
- 1/2 lb small potatoes
- 2 tbsp butter garlic or herbed butter recommended!
- 1 clove garlic minced
- 1 cup broccoli florets
- 1/3 cup chimichurri sauce
- 1 chicken breast diced
- 3 oz feta cheese
- Olive oil
- Salt, pepper, and red pepper flakes (to taste)
- Optional 1/2 tsp of Vegeta seasoning (or any all-purpose seasoning)
Instructions
- Boil potatoes until fork tender (5-7 minutes). Drain and cut into halves or quarters. Arrange on a baking sheet. Smash them flat with a bowl or cup.
- Place broccoli florets on the same sheet. Drizzle both potatoes and broccoli with olive oil, add a pat of butter, and sprinkle minced garlic. Season with salt and pepper. Bake at 400°F for about 20 minutes, or until crispy and golden.
- While veggies roast, heat olive oil in a pan over medium heat. Add diced chicken, season with pepper and optional Vegeta (or any all-purpose seasoning). Sauté until cooked through. Add feta and stir until it melts into a creamy sauce.
- Once the potatoes and broccoli are crispy, remove from oven and drizzle with chimichurri sauce.
- Top with the creamy chicken mixture and enjoy! xx
