Roasted chicken breast with lemony Bombay potatoes | Gluten-Free | Dairy-Free Super Easy Chicken recipes | Healthy Chicken Recipes

Roasted chicken breast with lemony Bombay potatoes

Roasted chicken breast with lemony Bombay potatoes | Gluten-Free | Dairy-Free

Super Easy Chicken recipes | Healthy Chicken Recipes

Healthy recipes are in the top of our priority, for this reason we are going to share healthy recipes more than before. In today’s article we are talking about Roasted Chicken Breast with Lemony Bombay Potatoes. It’s Gluten free & Dairy-Free, more than that it’s super easy to make and don’t need more than 50 minutes of cooking.

This Roasted Chicken Breast with Lemony Bombay Potatoes is the perfect healthy Chicken Recipe. It’s Ideal as a side dishes or independent comfort meal, with a rich creamy sauce highlighted with chicken flavors. This budget-friendly chicken recipe is a great value and tastes phenomenal and it’s perhaps one of the easiest of the whole internet with a guaranteed excellent result.

Before we start we just want to remember that we found this recipe in Jamie Oliver’s Website. It’s a relevant recipe and very easy to make and don’t need a lot of ingredients. You can make it in just 50 minutes.

Let’s enjoy a lovely roast any day of the week with this quick and easy recipe.

Note: ingredients below are serving for 1.

What you need:

• 200 g potatoes
• ¼ teaspoon ground turmeric
• ½ teaspoon ground cumin
• 1 lemon
• a few sprigs of fresh coriander
• ½ red pepper
• 2 cm piece of ginger
• 1 free-range chicken breast
• olive oil

What you have to do:

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel and chop the potato into 2.5cm cubes. Cook in boiling salted water for 6 minutes, then drain well and steam dry.
3. Add the turmeric and cumin to a bowl, then grate in half the lemon zest. Pick, roughly chop and add the coriander leaves.
4. Deseed and roughly chop the pepper and peel and matchstick the ginger, then add to the bowl.
5. Cut 2 slices of lemon and set aside. Squeeze a little juice from the remainder of the lemon into the bowl.
6. Shake the potatoes up in the colander and add them to the bowl, along with the chicken. Drizzle with oil and season with sea salt and black pepper, then toss everything around to coat.
7. Remove the chicken from the bowl, then tip the potato mixture into a baking dish (roughly 10cm x 15cm) and spread out into a single layer. Top with the lemon slices, then drape over the chicken.
8. Drizzle with oil, then cook in the middle of the oven for 25 minutes, or until golden and cooked through

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Roasted chicken breast with lemony Bombay potatoes

Roasted chicken breast with lemony Bombay potatoes | Gluten-Free | Dairy-Free

Super Easy Chicken recipes | Healthy Chicken Recipes