Skillet Chicken With Roasted Vegetables
 
Prep time
Cook time
Total time
 
This mouth-watering skillet chicken with roasted vegetables topped with salsa is finger licking good and only takes 30 minutes...
Author:
Recipe type: Main
Serves: 2 servings
Ingredients
  • 1 large chicken breast or two small ones
  • 2 small -medium golden potatoes - cubed
  • ½ pound okra - sliced
  • 3 tablespoons olive oil - divided
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • Salsa:
  • 4 Campari tomatoes - cut in ¼'s
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • fresh basil chopped
Instructions
  1. Pour two tablespoons olive oil, cayenne pepper, garlic powder, sea salt, and pepper in gallon ziplock bag. Add cubed potatoes and okra and close the bag making sure most of the air is out. Use your hands to move the potatoes and okra around to coat them with the oil and seasonings. Set aside.
  2. Pound chicken breast to even thickness and cut in half lengthwise. Season chicken with cayenne pepper, garlic powder, sea salt, and pepper. Go light on cayenne pepper or it will be very spicy.
  3. In cast iron skillet heat one tablespoon oil and brown chicken on both sides about a minute on each side. Put chicken on plate and set aside.
  4. Add potatoes and okra to skillet and cook at 400 degrees for 20 minutes.
  5. Add chicken to potatoes and okra making room for it in the middle of the skillet. Put back in oven and cook for another 10 minutes.
  6. Mix tomatoes, feta cheese, fresh basil, olive oil and apple cider vinegar in bowl.
  7. When chicken is done add salsa on top of chicken and vegetables and serve immediately.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/skillet-chicken-roasted-vegetables/