Chicken and Potatoes with Mustard Vinaigrette

Need a gluten free and dairy free main course? Chicken and Potatoes with Mustard Vinaigrette could be an amazing recipe to try. This recipe serves 4 and costs $2.71 per serving. One portion of this dish contains around 29g of protein, 18g of fat, and a total of 383 calories. A mixture of baby spinach, bell pepper, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 6 foodies and cooks. It is brought to you by Alidas Kitchen. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 92%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Chicken and Potatoes with Mustard Vinaigrette, Roasted Red Potatoes with Mustard Vinaigrette, and Smoked Trout Salad with Grilled Fingerlings Potatoes and Mustard-Dill Vinaigrette.

Servings: 4

 

Ingredients:

10 ounces fresh baby spinach

black pepper, to taste

1 tablespoon Dijon mustard

2 garlic cloves, minced

1 teaspoon honey

4 tablespoons olive oil

1 pound small red potatoes

salt

1 pound boneless, skinless chicken breast

2 tablespoons white wine vinegar

Equipment:

sauce pan

whisk

bowl

Cooking instruction summary:

Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water. Bring to a boil. Reduce heat to simmer and cook for 20 minutes.While chicken and potatoes are cooking, whisk together mustard, vinegar, garlic, honey, and pepper in a small bowl. Gradually add oil, whisking constantly until incorporated. (Note: I then pour vinaigrette into a cruet for ease of pouring).Once chicken is cooked, transfer to a separate bowl. Drizzle 2 tablespoons vinaigrette over warm chicken and let sit for a minute to soak in. Then use 2 forks to shred chicken. Cut cooked potatoes into quarters (or halves, depending on size). Place spinach in a large serving bowl. Add potatoes and chicken, and toss to combine. Serve immediately, drizzling with additional vinaigrette as desired.

 

Step by step:


1. Put chicken in a large sauce pan and then add enough water to cover the chicken.

2. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water. Bring to a boil. Reduce heat to simmer and cook for 20 minutes.While chicken and potatoes are cooking, whisk together mustard, vinegar, garlic, honey, and pepper in a small bowl. Gradually add oil, whisking constantly until incorporated. (Note: I then pour vinaigrette into a cruet for ease of pouring).Once chicken is cooked, transfer to a separate bowl.

3. Drizzle 2 tablespoons vinaigrette over warm chicken and let sit for a minute to soak in. Then use 2 forks to shred chicken.

4. Cut cooked potatoes into quarters (or halves, depending on size).

5. Place spinach in a large serving bowl.

6. Add potatoes and chicken, and toss to combine.

7. Serve immediately, drizzling with additional vinaigrette as desired.


Nutrition Information:

Quickview
383k Calories
29g Protein
17g Total Fat
27g Carbs
64% Health Score
Limit These
Calories
383k
19%

Fat
17g
27%

  Saturated Fat
2g
17%

Carbohydrates
27g
9%

  Sugar
6g
7%

Cholesterol
72mg
24%

Sodium
448mg
20%

Get Enough Of These
Protein
29g
59%

Vitamin K
357µg
341%

Vitamin A
9023IU
180%

Vitamin C
126mg
154%

Vitamin B3
14mg
72%

Vitamin B6
1mg
71%

Selenium
39µg
56%

Folate
197µg
49%

Manganese
0.94mg
47%

Potassium
1503mg
43%

Phosphorus
368mg
37%

Vitamin E
4mg
32%

Magnesium
121mg
30%

Vitamin B5
2mg
22%

Fiber
5g
21%

Vitamin B2
0.35mg
21%

Iron
3mg
21%

Vitamin B1
0.28mg
18%

Copper
0.3mg
15%

Zinc
1mg
11%

Calcium
98mg
10%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

Worcestershire sauce is made from dissolved anchovies (including the bones) that have been soaked in vinegar.

Food Joke

Home - A - Age Jokes "That's an excellent essay for someone your age," said the English teacher. "How about for someone my Mum's age, Miss?" "Welcome to school, Simon," said the nursery school teacher to the new boy. "How old are you?" "I'm not old," said Simon. "I'm nearly new." Miss Jones agreed to be interviewed by Fred for the school magazine. "How old are you, ma'am?" asked Fred. "I'm not going to tell you that," she replied. "But Mr Hill the technical teacher and Mr Hill the geography teacher told me how old they were." "Oh well," said Miss Jones. "I'm the same age as both of them." The poor teacher was not happy when she saw what Fred wrote: Miss Jones, our English teacher, confided in me that she was as old as the Hills. "Now remember, boys and girls," said the science teacher, "you can tell a tree's age by counting the rings in a cross section. One ring for each year." Fred went home for tea and found a chocolate roll on the table. "I'm not eating that, Mum!" she said. "It's five years old." Grandma: You've left all your crusts, Fred. When I was your age I ate every one. Fred: Do you still like crusts, Grandma? Grandma: Yes, I do. Fred: Well, you can have mine. How old is your wife? Approaching forty. From which direction? An eminent old man was being interviewed, and was asked if it was correct that he had just celebrated his ninety-ninth birthday. `That's right,' said the old man. `Ninety-nine years old, and I haven't an enemy in the world. They're all dead.' `Well, sir,' said the interviewer, `I hope very much to have the honour of interviewing you on your hundredth birthday.' The old man looked at the young man closely, and said, `I can't see why you shouldn't. You look fit and healthy to me!'.

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