This is another easy dish where you can make the chicken sous vide (please review my sous vide article if you're thinking about that) if you want to, or just in a pan. Keep in mind that we lose 15-20% of the potatoes weight when they're cooked, so while we buy 6 pounds, we're losing nearly 1/4 of that.
Total servings: 4
Prep time: 15 minutes | Cook time: 1.5 hours (potatoes), 20 minutes (chicken) | Total Time: 1 hour 45 minutes
Nutrition per meal (with sides): 1039 calories, 92g protein, 120g carbs, 24g fat
large oven safe container (baking dish or baking sheet)
- chicken breast (raw) (2 lbs, approx 907g), (1496 calories, 281g protein, 0g carbs, 32g fat)
- red potatoes (6 lbs, approx 2721g), (1929 calories, 51g protein, 435g carbs, 3g fat)
- red pepper (1) (37 calories, 1g protein, 7g carbs, 0g fat)
- olive oil (2 tablespoon, approx 28g), (238 calories, 0g protein, 0g carbs, 28g fat)
- coconut oil (1 tablespoon, approx 28g), (120 calories, 0g protein, 0g carbs, 14g fat)
- cayenne pepper (1/4 teaspoon)
- salt (1 teaspoon)
- pepper (1 teaspoon)
Nutrition total: 3820 calories, 333g protein, 442g carbs, 77g fat
Nutrition per meal: 955 calories, 83g protein, 111g carbs, 19g fat
- balsamic mushrooms (336 calories, 22g protein, 33g carbs, 18g fat)
Nutrition total: 336 calories, 22g protein, 33g carbs, 18g fat
Nutrition per meal: 84 calories, 5g protein, 9g carbs, 5g fat
- Begin by preheating your oven to 400 degrees Fahrenheit (204 C).
- Wash and quarter (cut into 4 pieces) all potatoes. Don't cut these too small! We're cooking so much food here that they still won't get an extremely crispy texture, so we need to minimize surface area as much as possible.
- Dice the red pepper into small chunks, or your preferred shape.
- Pour the olive oil into your baking vessel and place the potatoes and bell peppers in. Stir around to coat with the oil, then sprinkle on the salt, pepper, and cayenne pepper.
- Place in the oven and stir around the potatoes and peppers every 30 minutes. Try to make sure sides that haven't browned are touching the bottom if you can.
- Once an hour has passed see if the potatoes are done and crisped to your preference, if so turn off the oven and allow them to rest for 20 minutes, if not continue cooking, making sure to watch the peppers so they don't burn.
- Once the potatoes are resting heat up the pan for your chicken, and trim the chicken breast (you may need to pound the breasts thin to ensure even cooking).
- Once the pan is hot, add the oil, and sprinkle the chicken with salt and pepper, you may wish to do other spice combinations as well, just keep in mind that some spices may burn badly when exposed to the hot oil.
- Turn the heat down to medium and place the chicken in the pan, turning every 8 minutes, or when a golden brown crust has formed.
- Once chicken is done cooking (check with a meat thermometer to avoid overcooking) remove from the pan and allow to rest for 3 minutes before serving. While this is happening taste the potatoes and adjust seasoning as needed, they will probably need more salt and pepper.
- Plate the chicken with the potatoes and other sides.
I recommend a container with a heavier bottom than the baking sheets for cooking the potatoes, but since I don't have one I wouldn't feel comfortable making a recommendation. The baking sheets are cheap and work but you might get red peppers that are a little more roasted than you prefer.