Description
This mouth-watering chicken and potato dish satisfies all your taste buds!
Ingredients
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves – pounded thin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 potatoes, peeled and quartered
- 2 green bell peppers, cut into strips
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- 1 (14.5 ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 1 (14.5 ounce) can chicken broth
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Heat oil in a large skillet over medium heat. Season chicken breasts on both sides with salt and pepper. Cook chicken in hot oil until completely browned
- 2 to 3 minutes per side. Transfer chicken to the prepared baking dish; cover tightly with aluminum foil.
- Place potatoes and bell peppers in the skillet. Season with oregano
- onion powder
- and red pepper flakes. Cook and stir until vegetables soften
- 10 to 15 minutes. Add tomatoes
- tomato paste
- and chicken broth to the skillet; bring to a boil. Remove from heat and pour over chicken breasts; tightly cover again with the aluminum foil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear
- about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 4