Chicken and Red Potatoes Recipe
Chicken and Red potatoes is a GERD-friendly recipe and an overall healthy all-in-one meal. Bonus – this delicious chicken and crispy red potato dish is terrific for company and convenient enough for busy school nights too. Serve with asparagus and a tossed salad or brown rice on the side, and you’ll have a complete and pleasing menu. Enjoy! What makes Chicken and Red Potatoes a good meal for GERD sufferers? Much of the nutritional value of a potato is found in its skin. Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium. The skin is already super thin, so it doesn’t detract from the taste or texture. Chicken is a great source of protein, while being relatively easier to digest when compared to tougher red meat. A wonderful herb, rosemary is known to cure heartburn while it also adds a punch of flavor to this recipe. Apple cider vinegar may provide intestinal protection to prevent acid reflux. The vinegar lowers the blood’s pH levels to help the intestinal system fight harmful bacteria and fungi.
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Ingredients
  • 300g Red PotatoesCut into one inch cubes
  • 2large CarrotsPeeled and sliced into 1 inch pieces
  • 1tbsp Grass-Fed ButterMelted
  • 1/4tsp Kosher Salt
  • 1/4tsp Turmeric
  • 2Cups Grilled Chicken MeatShredded or chopped
  • 1/2tsp Dried Rosemary
  • 1/3Cup Pitted Green Olives (optional)
  • 2tbsp Organic Apple Cider Vinegar
  • 2tbsp Fresh Parsley
  • 2 LimeCut into thin slices
Instructions
  1. Preheat oven to 425.
  2. Toss potatoes and carrots together with melted butter, salt and turmeric. Spread evenly onto a rimmed baking sheet. Squeeze the juice out of limes and add them to the baking sheet. Bake until vegetables are tender, about 35 minutes, stirring once midway.
  3. Transfer the roasted red potatoes and carrots to a casserole dish, stir in chicken, rosemary, olives and apple cider vinegar.
  4. Cook for 15 more minutes until heated through.
  5. Garnish with parsley and serve hot.

Share