Potatoes and Chicken Fiesta

Get ready to spice up your dinner table with this bold and colorful Potatoes and Chicken Fiesta! Featuring tender, oven-roasted chicken breasts nestled alongside golden baby potatoes and a medley of vibrant bell peppers, this one-pan wonder is bursting with zesty flavors from a tantalizing blend of cumin, paprika, chili powder, and lime juice. The recipe combines easy prep with bold Tex-Mex-inspired ingredients, making it perfect for busy weeknights or casual gatherings. Topped with an optional layer of melted Mexican cheese and finished with fresh cilantro, this dish is a feast for both the eyes and the palate. Serve it hot with sour cream and a splash of lime for a delightful, flavor-packed meal that’s sure to impress. Keywords: potatoes and chicken, Tex-Mex recipe, one-pan dinner, roasted chicken, easy family meal, colorful vegetables, Mexican-inspired dish.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 500 grams baby potatoes
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 medium, diced onion
• 1 cup shredded Mexican cheese blend (optional)
• 0.5 cup sour cream (for serving, optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the baby potatoes thoroughly and cut them in half. Place them in a large mixing bowl.

Step 3

Dice the onion, red bell pepper, and yellow bell pepper, then add them to the bowl with the potatoes.

Step 4

In a small bowl, mix together olive oil, lime juice, cumin, paprika, chili powder, garlic powder, oregano, salt, and black pepper to make a seasoning blend.

Step 5

Pour half the seasoning blend over the vegetables and toss them until evenly coated. Spread the vegetables onto a large baking sheet lined with parchment paper or lightly greased.

Step 6

Rub the remaining seasoning blend onto the chicken breasts to coat them evenly. Place the chicken breasts on top of the vegetables on the baking sheet.

Step 7

Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. Stir the vegetables halfway through baking to ensure even cooking.

Step 8

Once cooked, remove the baking sheet from the oven. If desired, sprinkle shredded Mexican cheese blend over the chicken and vegetables. Return the tray to the oven for 2-3 minutes, just until the cheese is melted.

Step 9

Garnish the dish with freshly chopped cilantro before serving.

Step 10

Serve hot with a dollop of sour cream or an extra drizzle of lime juice, if desired.

Nutrition Facts

Serving size	(2013.1g)

Amount per serving	% Daily Value*
Calories	2748.7

Total Fat 121.2g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 751.6mg	0%
Sodium 3733.4mg	0%
Total Carbohydrate 143.0g	0%
Dietary Fiber 16.4g	0%
Total Sugars 20.1g
Protein 260.9g	0%

Vitamin D 31.0IU	0%
Calcium 1217.9mg	0%
Iron 15.5mg	0%
Potassium 5264.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 38.6%

Carbs: 21.1%