Chicken and Potato Medley

This recipe was inspired by a pantry recipe posted by Purposefully Mom.  I had chicken (that wasn't rotten!!) and lots of potatoes to use up and this looked like just the way to do so.



It was a simple meal to put together (minus cutting those sweet potatoes -- don't forget my tip for making slicing them easier!!) and had great flavor.  It's also gluten-free!

Chicken and Potato Medley - Adapted from Purposefully Mom

3 medium potatoes, cubed
3 medium sweet potatoes, cubed
olive oil
sea salt
Mrs. Dash Garlic and Herb seasoning
1 large chicken breast, diced
3 garlic cloves, minced
8 oz. mushrooms, sliced (I didn't have any, but will add next time)
1 medium purple onion, quartered and "peeled" into layers (I also omitted)

Toss cubed potatoes in a large bowl with olive oil.

Lay out the potatoes on a cookie sheet and sprinkle with sea salt.  {or, you can sprinkle with seasoned salt}



Roast the potatoes at 350 for 1 hour.



When the potatoes are just about done, saute the chicken in a skillet with olive oil and garlic, until no longer pink and juices run clear.  {If using mushrooms and onion, add them at this time and saute until tender}



Scoop the potatoes into the pan and toss around with the chicken.



Season with Mrs. Dash Garlic and Herb seasoning until the desired spiciness is achieved.



Enjoy!

This post is linked to:

• Slightly Indulgent Tuesday