Chicken breast, potatoes & zucchini

Last Sunday my family came over for dinner. It’s been days since they visited and we all hung out. It was the perfect chance for me to play with my nephew and niece. They’re three and one year old and every time they come over they pull out all of my old toys. So not only is the house filled with people, there are toys all over the place from toy cars, to Legos. Seeing them play and realizing that I’m playing with them takes me to childhood and that’s what everyone needs. A trip to childhood, away from everyday stress, a break from routines. To feel like the time when you had no obligations, a prescription for happiness – it takes so little to be happy you just have to let yourself be happy.

With all the running around the house, jumping over toys, I didn’t forget to make dinner. Because I had less time than usually, I decided to prepare something simple, without all the fuss. I marinated the chicken, cooked potatoes and grilled zucchini, cooked a big pot of traditional chicken noodle soup for the kids and also prepared a seasonal salad. It was a great Sunday and an awesome way to end the busy week.

 

Preparation: 30 min

Cook time: 1 h

Servings: 4

Ingredients

  • 1 kg chicken breast, boneless
  • 2 tsp curry powder
  • 2 tsp red paprika
  • 1 tsp turmeric
  • 1 tsp tandoori masala
  • 2 tbsp vegetable oil
  • 500 g potatoes
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 30 g butter
  • 60 ml yogurt
  • 400 zucchini, sliced
  • 2 tbsp olive oil
  • aceto balsamico to season
  • salt & pepper to taste

Chicken breast, potatoes & grilled zucchini

How to

  1. Mix together curry powder, red paprika, turmeric, tandoori masala, salt and pepper. Season the chicken breast with the mixture of spices. In a large pan heat 2 tbsp of oil and grill the chicken breasts on both sides until crispy on the outside and softly cooked on the inside.
  2. Place unpeeled potatoes in a large pot with water. Bring water to a boil and cook until potatoes are soft and tender. Drain the potatoes and peel them, after which you slice them.
  3. In another large pan heat butter, add diced garlic and onion and let it simmer. Add potatoes and let them simmer on every side until crispy and golden.
  4. Start the grill, or heat olive oil on a grill pan. Place sliced zucchini on a pan and grill on both sides until light brown. Season with salt and aceto balsamico.
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17 Comments Add yours

  1. Jim says:

    that’s an interesting dish. Why stack the zucchini like poker chips instead of laying them out? or is that just a presentation preference?

    Liked by 1 person

    1. chefkreso says:

      Thanks Jim! It’s just a presentation preference 😄

      Like

    1. chefkreso says:

      Thanks for stopping by 😁

      Liked by 1 person

  2. lulu says:

    Your family must be delighted by your cooking skills.

    Liked by 1 person

    1. chefkreso says:

      They’re happy because they don’t have to prepare dinner 😂 – just joking, cooking at my home is a family thing, there is always someone helping 😁

      Like

  3. nancyc says:

    Sounds like a wonderful meal!

    Liked by 1 person

  4. Haroon Tahir says:

    Thanks for the great recipe – it sounds healthy and wholesome – will try it out soon!

    Liked by 1 person

    1. chefkreso says:

      Thank you for stopping by and your kind words 😁

      Like

  5. Karen says:

    I like the way you seasoned the chicken, your meal sounds very good.

    Liked by 1 person

  6. Looks like you guys ate well! Family dinners are the best, always lots of laughter and a good smelling household 🙂
    xx

    Liked by 1 person

    1. chefkreso says:

      Yeah I love that, especially when baking a cake, or an apple pie and the scent of cinnamon all over the house 😀

      Like

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