Quick balanced potato chicken meal

Mediterranean · 15 minutes · serves 1 · 420 kcal

Ingredients

• 150g chicken shish (marinated with red spice)
• 1 medium potato
• quarter onion
• 1 clove garlic
• 1 tablespoon cooking oil
• half lemon (for juice)
• quarter green bell pepper
• salt to taste
• black pepper to taste

Method

1. Peel and dice the potato into small cubes. Boil in salted water for 5 minutes, then drain well.
2. Heat cooking oil in a skillet over medium-high heat. Add the diced potatoes and cook until golden brown and crispy.
3. Add the chicken shish pieces and diced onion to the skillet with the potatoes.
4. Cook for about 6 to 8 minutes, stirring frequently, until the chicken is thoroughly cooked and browned.
5. Mince the garlic and slice the quarter green bell pepper, then stir them into the skillet for the final 2 minutes of cooking.
6. Squeeze fresh lemon juice over the mixture, season with salt and black pepper to taste, and serve hot.

Chef’s tip

Par-boiling the potatoes briefly before pan-frying ensures they get crispy on the outside while remaining tender inside.

Goes well with

Water with a fresh slice of lemon.

This recipe was generated around someone else’s food preferences, not yours. Check the ingredients yourself before you cook it.