Katie Austin

Smashed Chimichurri Potatoes with Creamy Chicken & Roasted Broccoli

Smashed Chimichurri Potatoes with Creamy Chicken & Roasted Broccoli

This recipe is so fun and easy to make! Here is what you will need:

  • 1/2 lb small potatoes
  • 2 tbsp butter (garlic or herbed butter if you have it would be SO GOOD!)
  • 1 clove of garlic
  • 1 cup broccoli
  • 1/3 cup Chimichurri sauce
  • 1 chicken breast
  • 3 oz feta cheese
  • Olive oil
  • Salt/pepper/red pepper flakes to taste

Boil your potatoes until they are fork tender about 5-7 min. Drain and then cut them into quarters or halves, depending on your preferred size and lay them out on a baking sheet.  Smash with a bowl or cup so they are nice and flat. Then put your broccoli on the same sheet pan as well!  Add olive oil and a touch of herbed garlic butter and a clove of garlic to both the potatoes and broccoli. Bake in the oven at 400 degrees until crispy and golden brown, about 20 mins!









While veggies are in the oven, I diced up some chicken and pan fried it with olive oil, pepper, and this spice called VEGETA (my mom is from Croatia so she grew up on this spice!) Then add feta and simmer so the feta melts! SOOOO creamy and fragrant you are are going to love!









When the potatoes and broccoli are nice and crispy, take them out and add chimicurri sauce! SO GOOD!