Here’s a delicious and unique recipe for a Chicken, Vegetable, and Potato Bake with Creamy Kiwi Garlic Sauce. The combination of tender chicken, roasted vegetables, and a tangy-sweet kiwi sauce makes this dish flavorful and satisfying.
Ingredients:
For the Bake:
4 boneless, skinless chicken breasts (or thighs)
3 medium potatoes, diced into 1-inch cubes
1 zucchini, sliced
1 red bell pepper, chopped
1 small red onion, sliced
2 tbsp olive oil
1 tsp paprika
1 tsp dried thyme
1 tsp garlic powder
Salt & black pepper to taste
For the Creamy Kiwi Garlic Sauce:
2 ripe kiwis, peeled and blended
3 cloves garlic, minced
½ cup Greek yogurt (or sour cream)
2 tbsp mayonnaise
1 tbsp honey (or maple syrup)
1 tbsp lemon juice
½ tsp salt
Fresh cilantro or parsley (optional, for garnish)
Instructions:
1. Prepare the Bake:
Preheat oven to 375°F (190°C).
In a large bowl, toss the potatoes, zucchini, bell pepper, and onion with olive oil, paprika, thyme, garlic powder, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer.
Season the chicken breasts with salt, pepper, and a drizzle of olive oil, then place them on top of the vegetables.
Bake for 25-30 minutes or until the chicken is cooked through (internal temp 165°F/75°C) and the potatoes are tender.
2. Make the Creamy Kiwi Garlic Sauce:
In a blender or food processor, blend the kiwis until smooth.
In a bowl, mix the kiwi puree, minced garlic, Greek yogurt, mayonnaise, honey, lemon juice, and salt.
Adjust seasoning to taste—add more honey for sweetness or lemon for tanginess.
3. Serve:
Drizzle the kiwi garlic sauce over the baked chicken and vegetables.
Garnish with fresh cilantro or parsley if desired.
Why This Works:
The kiwi sauce adds a bright, slightly sweet, and tangy flavor that pairs well with the savory chicken and roasted vegetables.
The garlic and yogurt balance the acidity of the kiwi, creating a creamy, flavorful sauce.
This dish is easy to customize—swap vegetables (carrots, broccoli, or sweet potatoes work well) or adjust the sauce to your taste.