Description
Enjoy a hearty Caribbean-style herb chicken dinner featuring tender chicken seasoned with thyme, oregano, smoked paprika, and garlic. Served with fluffy white rice, rustic potato wedges, sautéed bell peppers, onions, fresh lemon, and parsley, this satisfying meal is full of delicious savory flavors.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups cooked white rice
- 2 large russet potatoes, cut into 8 wedges each
- 1 large onion, sliced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 lemon, halved
- 3 tbsp olive oil
- 1 tbsp butter
- 2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Wash and scrub the russet potatoes. Cut each potato lengthwise into 8 wedges of similar size.
- Arrange the potato wedges on a baking sheet and prepare them using your preferred cooking method until golden outside and tender inside.
- Place the chicken pieces in a mixing bowl. Add the thyme, oregano, smoked paprika, crushed red pepper flakes if using, kosher salt, black pepper, and some of the minced garlic. Add some olive oil and toss to coat evenly.
- Heat a large skillet over medium heat. Add the olive oil and butter.
- Add the seasoned chicken in a single layer. Cook, turning occasionally, until browned and cooked through. Work in batches if necessary. Confirm the chicken reaches an internal temperature of 165°F (74°C).
- Transfer the cooked chicken to a plate and cover to keep warm.
- In the same skillet, add the sliced onion and diced red bell pepper. Cook, stirring occasionally, until the onion softens and the pepper becomes tender.
- Add the remaining minced garlic and stir briefly until fragrant.
- Return the cooked chicken to the skillet and toss gently with the vegetables.
- Squeeze the lemon halves over the chicken and vegetables. Add the chopped fresh parsley and toss gently to combine.
- Divide the cooked white rice between four serving plates. Add the herb chicken and vegetables alongside the rice.
- Arrange the rustic potato wedges on each plate, garnish with any remaining parsley, and serve warm.
Notes
- Cut the chicken and potatoes into similar-sized pieces for more even cooking.
- Omit the crushed red pepper flakes for a milder flavor.
- Check the chicken with a food thermometer and cook until it reaches 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop and baked
- Cuisine: Caribbean-Inspired
Nutrition
- Serving Size: 1/4
- Calories: 570 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 105 mg
Keywords: Caribbean-style herb chicken, herb chicken with rice, chicken and potato wedges, garlic herb chicken, easy chicken dinner, chicken rice dinner