Crispy chicken with Italian style crushed potatoes

Crispy chicken with Italian style crushed potatoes

New potatoes seem to be available almost all year around and I think they’re overlooked.

They’re great for making lean chips, boiled and the addition of balsamic vinegar to this vegetable takes it to another level!

The popularity of sweet potatoes is at an all time high at the moment, and perhaps in the near future new potatoes will be just as revered!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

277 g chicken breast
365 g new potatoes
46 g onions, thinly sliced
95 g cherry tomatoes
6 g olive oil
1 garlic clove, chopped or crushed
149 g green beans
25 ml sweet chilli sauce
1 tbsp balsamic vinegar
10 g fresh basil leaves
salt and pepper


  • Boil the new potatoes until tender and set aside.
  • In the same water you used for the potatoes, cook the green beans until tender and set aside.
  • Cut the cherry tomatoes in half and arrange on a plate with the thinly sliced onions, season and sprinkle with some of the basil.
  • Put a small frying pan on a medium heat and add the chicken breast.
  • Sprinkle one side with a little salt and pop a lid on.
  • In another small frying pan add the olive oil, warm through and add the cooked potatoes. The trick to these is to let them catch a little to caramelise them.
  • After a few minutes, check the chicken and turn it over and replace the lid.
  • Give the potatoes a good stir and leave to caramelise for another couple of minutes.
  • Check on the chicken again.  When it’s firm to the touch it’s cooked.  When you’re happy it’s cooked, turn the heat off and let it rest.
  • Add the garlic to the potatoes and let them cook for another couple of minutes.
  • Taking a potato masher slightly crush the potatoes so that the skin splits, turn the heat up and add the balsamic vinegar.
  • Give the potatoes a good stir to combine the vinegar and this will caramelise and give the potatoes a lovely sweet/savoury flavour.
  • Plate the potatoes and sprinkle over the remaining basil leaves, add the cooked green beans and the rested chicken.
  • Don’t forget your sweet chilli side sauce and get eating!

Recipe Notes

  • Why not batch cook this recipe and have a portion ready for tomorrow too!
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.

Nella Foulds
Nella Foulds

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