Oven, Stovetop, Frying pan, Knife
Preheat the oven to 400°F. Clean the potatoes & slice into wedges.
On a sheet tray lined with parchment paper, add the potatoes & a generous drizzle of olive oil. Season with salt, pepper & oregano. Toss to evenly coat. Roast for 30 min at 400°F.
Heat a drizzle of olive oil in a pan over medium-high heat. Pat the chicken dry with a paper towel. Season all over with salt & pepper. Add the chicken to the pan. Cook, undisturbed for 4-5 min on each side, until fully cooked.
Meanwhile, wash & slice the tomatoes into 1/4 inch rounds.
Slice the mozzarella into 1/4 inch rounds. Add the tomato & mozzarella slices to a plate. Season with salt & pepper. Top with a drizzle of balsamic glaze & olive oil.
Once cooked, add the potatoes & chicken to the plate with the mozzarella tomato salad. Garnish with fresh basil leaves if you have. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken with Caprese Salad & Potatoes" contains 593 Energy, 28 g of Fat, 46 g of Carbohydrates, 48 g of Protein, 5 g of Fiber.