John Myers
Ingredients for 4 servings:
- 800 g potatoes
- 500 g chicken breast fillet(s)
- 250 g cherry tomatoes
- 1 bell pepper(s), red
- 1 bunch of spring onions
- 3 tbsp pesto, red (green also works)
- 2 tbsp sesame seeds
- 1 chili pepper(s)
- salt and pepper
- Paprika powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Peel the potatoes, cut into thin wedges, and season with salt, pepper, and paprika. Cut the chicken breast fillet into medium-sized pieces and add to a large bowl along with the potatoes. Wash the cherry tomatoes. Trim and wash the bell peppers and cut into bite-sized pieces. Wash the spring onions and cut into 2 cm pieces. Add everything to the bowl with the other ingredients. If you like, chop a chili pepper into very small pieces and mix it into the ingredients along with the pesto and sesame seeds. Mix everything well. Spread the contents of the bowl on a deep baking tray or in a large roasting pan. Cook in a preheated oven at 200°C for approx. 30 minutes, turning once after 15 minutes. Serve with a green salad. Note from the Chefkoch.de recipe editor: Various comments complain that the potatoes were not cooked in the specified time. Therefore, make sure that the potato wedges are thin and the chicken pieces are not too small. Also, try not to let the potatoes overlap. If necessary, add the chicken pieces after 15 minutes when turning the potatoes.
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