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Rosemary potatoes with chicken, vegetables and feta

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Ingredients for 2 servings:

  • 6 m.-sized potatoes
  • 300 g chicken breast, shredded
  • 1 red paprika powder
  • 1 zucchini
  • 1 onion(s)
  • 10 cocktail tomatoes
  • 200 g feta cheese
  • Rosemary, also branches
  • lemon peel
  • Balsamic vinegar
  • olive oil
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Wash the potatoes, but don’t peel them. Quarter them and rinse off the starch. Spread them on a baking sheet. Dice the vegetables and feta and arrange them on top of the potatoes along with the chicken. Season everything with the spices and drizzle with balsamic vinegar and oil. Add a little more olive oil if you like and mix lightly. Finally, halve the tomatoes and arrange them on top of the vegetables with a few rosemary sprigs. Bake in a preheated oven at 200°C (top and bottom heat) for about 30-40 minutes, or until the potatoes are tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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