Easy Coastal Weeknight Recipe

Mediterranean Chicken Breast with Crispy Potato Hash, Grape Tomatoes and Goat Cheese

Guided by the Gulf. Grounded by Integrity — Meredith Folger Amon, Gulf Coast Expert Real Estate Advisor — Guided by the Gulf. Grounded by Integrity.

Meredith Folger Recipe Ono Island Chicken with Goat Cheese

I love a dinner that feels fresh, colorful and satisfying without requiring a long list of complicated steps. This Mediterranean-style chicken breast with crispy potato hash, grape tomatoes and goat cheese is the kind of simple, healthy meal I would make on a busy evening on the Gulf Coast. It uses a shortcut I fully support: a bag of already cooked diced potatoes or hash brown-style potatoes.

Serves 2 to 3

Prep Time 10 minutes

Cook Time 20 minutes

Style Easy + Healthy

This is a simple, healthy dinner with a little coastal elegance: golden potatoes, juicy tomatoes, tender chicken and creamy goat cheese.

Ingredients

For the Chicken

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper, to taste

For the Potato Hash

2 to 3 cups pre-cooked diced potatoes or refrigerated hash brown-style potatoes
1 tablespoon olive oil
1/2 small red onion, diced
2 cloves garlic, minced
1 1/2 cups grape tomatoes, halved
2 cups fresh spinach or arugula
1/2 teaspoon smoked paprika
1/2 teaspoon Italian seasoning
Salt and black pepper, to taste
1/4 cup crumbled goat cheese
Fresh basil or parsley, optional
Lemon wedges, for serving

Directions

Season the chicken.
Pat the chicken breasts dry. In a small bowl, stir together olive oil, lemon juice, Dijon mustard, Italian seasoning, garlic powder, salt and pepper. Rub the mixture over both sides of the chicken.
Cook the chicken.
Heat a large skillet over medium heat. Add a light drizzle of olive oil, then cook the chicken for about 5 to 6 minutes per side, depending on thickness, until golden and cooked through. The internal temperature should reach 165 degrees. Remove the chicken from the skillet and let it rest.
Crisp the potatoes.
In the same skillet, add the diced onion and cook for 2 minutes. Add the pre-cooked potatoes, smoked paprika, Italian seasoning, salt and pepper. Let the potatoes sit undisturbed for a few minutes before stirring so they can become golden and crisp.
Add the tomatoes and garlic.
Stir in the grape tomatoes and garlic. Cook for 3 to 4 minutes, just until the tomatoes soften slightly and begin to release their juices.
Fold in the greens.
Add spinach or arugula and stir until just wilted. Taste and adjust seasoning if needed.
Finish and serve.
Slice the rested chicken and place it over the potato hash. Sprinkle with goat cheese and fresh basil or parsley. Finish with a squeeze of lemon.

My Easy Grocery Tip

For the potatoes, I would look for a refrigerated bag of already cooked diced potatoes or shredded hash browns. You can also use frozen diced potatoes, but I prefer the refrigerated style when I want dinner to come together quickly.

The goal is to make the potatoes crispy without turning this into a heavy meal. Use just enough olive oil to coat the pan, let the potatoes sit before stirring, and keep the vegetables generous.

Healthy Add-In Ideas

Add zucchini, mushrooms or bell peppers for extra vegetables.
Use arugula if you want a slightly peppery flavor.
Add a small spoonful of pesto for a richer Mediterranean finish.
Use less potato and more greens if you want a lighter version.
Serve with a simple cucumber salad for a fresh side.

Serving Note

This recipe is easy enough for a weeknight but pretty enough to serve outside on the patio. I love the color combination of the golden potatoes, bright grape tomatoes, fresh greens and creamy goat cheese.