Hearty Chicken, Boiled Potatoes & Creamy Sautéed Greens Plate

A wholesome, comforting dish inspired by homestyle cooking. Tender boiled potatoes, juicy pan-seared chicken, creamy sautéed greens with veggies, and perfectly cooked eggs come together to make a balanced and satisfying meal.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Chicken

1 chicken thigh or drumstick

1 tbsp oil

Salt & pepper

1/2 tsp paprika

1/2 tsp garlic powder

Optional: splash of lemon

For the Potatoes

2–3 medium potatoes, peeled and halved

Salt (for boiling)

For the Creamy Sautéed Greens

2–3 cups chopped leafy greens (spinach, sukuma wiki, kale, or collard greens)

1 medium tomato, diced

1 onion, diced

1 small carrot, finely chopped

1–2 tbsp oil

Salt & pepper

Optional: 2 tbsp coconut cream or milk (for the creamy touch)

Optional spices: curry powder, paprika, garlic

For the Eggs

1–2 eggs, boiled

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Cook the Chicken

Season chicken with salt, pepper, paprika, and garlic powder.

Heat oil in a pan over medium-high heat.

Cook chicken 6–8 minutes per side until golden and well-cooked.

Add a squeeze of lemon if desired.

Boil the Potatoes

Place potato halves in salted water.

Boil 15–20 minutes until tender but not falling apart.

Drain and set aside.

Make the Sautéed Greens

Heat oil in a pan.

Sauté onions and carrots for 2–3 minutes.

Add tomatoes and cook until soft.

Add chopped greens and cook 5–7 minutes.

Season with salt, pepper, and optional curry or garlic.

Stir in coconut milk for a creamy texture (optional).

Boil the Eggs

Cook eggs for 9–10 minutes for a firm yolk.

Peel and slice.

Assemble the Plate

Add boiled potatoes, sautéed greens, golden chicken, and sliced eggs.

Serve warm and enjoy a hearty, nutritious plate!

Prep Time: 10 min

Cooking Time: 25–30 min

Total Time: ~35–40 min

Servings: 1

Approx. Kcal: ~700 kcal