Oregano Chicken & Creamy Mashed Potatoes | FoodiBase

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Oregano Chicken & Creamy Mashed Potatoes

Nutrition Info Per Serving


Energy 228.20 Cal Protein 10.43 g
Lipid 8.54 g Carbohydrate 28.90 g
Fiber 6.09 g Sugar 8.41 g


Ingredients List of Oregano Chicken & Creamy Mashed Potatoes

Grocery List
Quantity Units Ingredients Notes
100.00 gm CHICKEN Breast, boneless
340.00 gm POTATOES Red
340.00 gm CARROTS
25.00 gm GARLIC 2-3 cloves
1.00 tsp OREGANO Whole dried
1.00 oz OLIVES
1.00 tbsp CAPERS CANNED
0.50 cup GREEK YOGURT PLN
1.00 tbsp SHERRY VINEGAR
25.00 gm PEPPERS Roasted Piquillo

Oregano Chicken & Creamy Mashed Potatoes Tags: Family Recipe Healthy Regional

jazzb71 Date: December 8, 2018
Region: NORTH AMERICA
Cuisine: USA
Type: White Meat
Course: Main Course

Prep Time

10 Mins

Cooking Time

30 Mins

Servings

4 servings


Introduction of Oregano Chicken & Creamy Mashed Potatoes


Oregano Chicken & Creamy Mashed Potatoes: : Dried oregano provides an easy, aromatic coating for roasted chicken in this dish. It is topped with a tangy, briny topping of olives, capers, and piquillo peppers. The dish is balanced by sides of sweet carrots and potatoes mashed with creamy Greek yogurt. It is a recipe from blue apron which is an American ingredient-and-recipe meal kit service.

Preparation Steps of Oregano Chicken & Creamy Mashed Potatoes


    1. Place an oven rack in the center of the oven and preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Medium dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten.

    2. Line a sheet pan with aluminum foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. Place on the other side of the sheet pan. Roast 19 to 21 minutes, or until the carrots are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Transfer the roasted chicken to a cutting board.

    3. While the chicken and carrots roast, add the diced potatoes and smashed garlicto the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat; drain thoroughly and return to the pot. Add the yogurt and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

    4. While the potatoes cook, using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the capers and peppers. In a medium bowl, combine the chopped olives, capers, and peppers, half the vinegar (you will have extra vinegar), and 2 teaspoons of olive oil. Season with salt and pepper to taste

    5. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted carrots and mashed potatoes. Top the chicken with the relish. Enjoy!

 

 

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