Roasted Red Pepper Chicken with Crispy Potatoes

Ingredients

• potato (cubed; amount not provided)
• salt (for salted boiling water, plus seasoning; to taste)
• olive oil (for tossing potatoes and optional dressing; only ½ tsp for chicken is specified)
• smoked paprika (for potatoes and chicken; amount not provided)
• garlic granules (for potatoes and chicken; amount not provided)
• black pepper (for potatoes, chicken, sauce, and optional dressing; to taste)
• chicken breast (amount not provided)
• 0.5 tsp olive oil (for rubbing onto chicken)
• 1 roasted red pepper
• 1 garlic clove
• 1 tsp tomato purée
• 40 ml chicken bone broth (plus a splash more if needed to loosen the sauce)
• 5 g Parmesan (remaining amount stirred into sauce; additional Parmesan is grated over potatoes, quantity not specified)
• lemon (a squeeze for sauce, plus optional dressing and asparagus seasoning)
• fresh parsley (optional herby dressing; finely chopped)
• asparagus (amount not provided)

Steps

1. 1

   Bring a pot of salted water to a boil. Add the cubed potatoes and parboil for 5–6 minutes, until they are just beginning to soften around the edges.

2. 2

   Drain the potatoes thoroughly and leave them to steam-dry completely.

3. 3

   Toss the potatoes with olive oil, smoked paprika, garlic granules, salt, and black pepper.

4. 4

   Air-fry the potatoes at 200°C for 20–25 minutes, turning them halfway through, until deeply golden and crispy.

5. 5

   Season the chicken breast with the remaining smoked paprika, garlic granules, salt, and plenty of black pepper. Rub it with ½ tsp olive oil.

6. 6

   Blend the roasted red pepper, garlic clove, tomato purée, and 40 ml chicken bone broth until completely smooth.

7. 7

   Pour the sauce into a small pan and simmer over medium heat for 4–5 minutes, until slightly reduced and silky.

8. 8

   Turn the heat to low and stir in the remaining 5 g Parmesan. Add a squeeze of lemon, salt, and plenty of black pepper. If needed, loosen the sauce with another splash of chicken bone broth.

9. 9

   For the optional herby dressing, finely chop fresh parsley and mix it with olive oil, a squeeze of lemon, a tiny amount of finely grated garlic, salt, and black pepper.

10. 10

    Heat a grill pan over medium-high heat. Add the chicken and cook for about 4–5 minutes on the first side and 3–4 minutes on the second, until nicely charred and cooked through. Reduce the heat if it is colouring too quickly.

11. 11

    Remove the chicken from the pan and let it rest for 5 minutes.

12. 12

    While the chicken rests, add the asparagus to the hot grill pan. Cook for 3–5 minutes, turning occasionally, until tender with distinct charred grill marks.

13. 13

    Season the asparagus with salt, pepper, and a squeeze of lemon.

14. 14

    Spoon the roasted red pepper sauce onto half of the plate. Add the crispy potatoes on top and grate Parmesan over them.

15. 15

    Add the asparagus to the other side of the plate. Slice the chicken and place it in the middle, partly over the asparagus. If using, spoon a little parsley dressing over the chicken and potatoes.

Notes

The source provides no quantities for the potatoes, chicken, potato-seasoning oil and spices, asparagus, optional dressing, or finishing Parmesan; it also gives no quantity for the sauce Parmesan beyond identifying 5 g as the amount stirred into the sauce. Nutrition cannot be fully calculated from the source amounts. The description reports approximately 555 calories and 51 g protein per serving. The source does not specify how much salted water to use.

Nutrition per serving

• main
• high-protein
• comfort food
• air-fried
• grilled
• gluten-free