Enjoy a delicious and nutritious meal of pan-fried chicken served with sautéed greens and roasted small potatoes. This dish is perfect for a satisfying dinner.
Ingredients
4 chicken breasts, boneless and skinless
1 lb small potatoes, halved
2 cups mixed greens (such as kale, spinach, and Swiss chard)
4 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried herbs (such as thyme, rosemary, or oregano)
1 lemon, sliced for garnish
1 tablespoon butter (optional)
Instructions
Preheat your oven to 400°F (200°C). Place the halved potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, and half of the dried herbs. Toss to coat and roast for 25-30 minutes until golden and crisp.
While the potatoes are roasting, heat the remaining olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and the remaining dried herbs.
Add the chicken to the skillet and cook for 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Transfer to a plate and keep warm.
In the same skillet, reduce the heat to medium and add the butter and garlic. Sauté for 1-2 minutes until the garlic is fragrant.
Add the greens and sauté until they are wilted and tender, about 3-5 minutes. Season with salt and pepper to taste.
Arrange the chicken, roasted potatoes, and greens on plates. Garnish with lemon slices before serving.