Herbed chicken fillets with roast potatoes, leeks & capsicum
Delight in a flavorful meal with our Herbed Chicken Fillets paired with golden Roast Potatoes, Caramelized Leeks, and Sweet Capsicum. Seasoned with aromatic oregano and perfectly cooked in olive oil, this dish offers a healthy balance of protein and veggies, complete with a savory spice mix and rich chicken gravy for a comforting finish. Perfect for any dinner occasion!
- 05 Jun 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Get ready to dazzle your taste buds with this delicious and wholesome Herbed Chicken Fillets with Roast Potatoes, Leeks, and Capsicum. This recipe combines tender chicken with a medley of roasted vegetables and flavorful spices. Perfect for a family meal or a special dinner, this dish brings together the rich aroma of oregano and the savory taste of a homemade chicken gravy to create a full-bodied culinary experience.
Ingredients:
Instructions:
- Preheat your oven to 200°C (390°F).
- Wash the leeks thoroughly to remove any dirt. Cut off the dark green tops and the root ends, then slice the leeks into 1-inch rings.
- Peel the potatoes, if desired, and cut them into bite-sized chunks.
- Wash and core the red peppers, then slice them into thin strips.
- In a large mixing bowl, combine the leeks, potatoes, and red peppers.
- Drizzle the olive oil over the vegetables.
- Sprinkle half of the dried oregano (roughly 25g) over the vegetables, and season with salt and pepper to taste. Toss to combine and ensure the vegetables are evenly coated.
- Spread the vegetable mixture evenly on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and tender.
- While the vegetables are roasting, prepare the chicken breasts.
- In a bowl, whisk the egg white until frothy.
- Dip each chicken breast into the egg white, then dredge it in the spice mix, making sure to coat each breast thoroughly.
- Heat a large nonstick skillet over medium heat.
- Once the skillet is hot, place the chicken breasts in the pan.
- Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the chicken is golden brown and fully cooked through.
- While the chicken is cooking, heat the chicken gravy in a small saucepan over low heat, stirring occasionally until warm.
- Arrange the roasted vegetables on a serving platter or individual plates.
- Place the herbed chicken fillets on top of the vegetables.
- Drizzle the warm chicken gravy over the chicken fillets and vegetables.
- Garnish with any remaining oregano, if desired.
- Serve immediately and enjoy your herbed chicken fillets with roast potatoes, leeks, and capsicum.
Tips:
- Ensure that the leeks are thoroughly cleaned, as dirt can easily get trapped between the layers.
- Cut potatoes into even pieces to ensure they roast evenly.
- Pat the chicken breasts dry before coating them with the spice mix to help the seasoning adhere better.
- Use a meat thermometer to ensure the chicken is cooked through—you’re looking for an internal temperature of 165°F (75°C).
- Roast vegetables on a single layer to ensure they cook evenly and get a good roast without steaming.
- If you want an extra kick, consider adding a dash of paprika or chili powder to the spice mix.
This Herbed Chicken Fillets with Roast Potatoes, Leeks, and Capsicum recipe is not just easy to make but also delightfully nutritious. The combination of lean chicken, hearty potatoes, sweet leeks, and grilled capsicum, all unified by a delicious oregano blend and chicken gravy, ensures a wonderful symphony of flavors. Follow these tips and techniques to master this recipe, and enjoy a gourmet meal that will have everyone asking for seconds!
| Nutrition Facts | |
|---|---|
| Serving Size | 640 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 14g | 36% |
| Sugar 11g | 11% |
| Fat | |
| Fat 9g | 10% |
| Saturated 1.71g | 6% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 230ug | 26% |
| Choline 150mg | 27% |
| Vitamin B1 0.43mg | 36% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 16mg | 95% |
| Vitamin B6 2.23mg | 131% |
| Vitamin B9 200ug | 51% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 110mg | 125% |
| Vitamin E 5mg | 35% |
| Vitamin K 170ug | 140% |
| Minerals | |
| Calcium, Ca 340mg | 26% |
| Copper, Cu 0.57mg | 0% |
| Iron, Fe 11mg | 96% |
| Magnesium, Mg 170mg | 40% |
| Phosphorus, P 470mg | 37% |
| Potassium, K 1840mg | 54% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 2.08mg | 19% |
| Water | |
| Water 470g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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