The baked chicken bites with potatoes, zucchini, and cherry tomatoes are an easy, tasty, and super quick main dish to prepare; truly ideal for solving a lunch or dinner in no time.
The chicken nuggets will create a delicious crust on the outside, yet inside they will be soft and not dry at all. To achieve this, please make sure to use a static oven and not a ventilated one.
In ten minutes you will be ready to put the tray in the oven, especially since the potatoes, if cut into sufficiently small pieces, won’t need to be blanched first.
Follow me, and I’ll list the necessary ingredients right away, but before that, I’ll leave you below with three other delicious chicken recipes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for BAKED CHICKEN BITES WITH POTATOES, ZUCCHINI, AND CHERRY TOMATOES
- 1.1 lbs chicken breast
- 2 potatoes (large)
- 3 zucchini (medium)
- 10.6 oz cherry tomatoes
- as needed breadcrumbs (preferably coarse)
- as needed cornmeal (optional for extra crunchiness)
- grated parmesan (2 handfuls)
- as needed salt
- as needed pepper
- as needed extra virgin olive oil
- as needed dried oregano (or other herbs to taste)
Tools
- 1 Baking Pan oven
- 2 Bowls large
Steps to prepare BAKED CHICKEN BITES WITH POTATOES, ZUCCHINI, AND CHERRY TOMATOES
Start with the potatoes: peel them and cut them into chunks as regular and small as possible (about 0.8 inches) to ensure they cook perfectly in the oven.
Immerse the potato chunks in a bowl filled with water to remove excess starch. Set aside.
Wash the zucchini and also cut them into regular chunks about 1-1.2 inches each.
Drain the potatoes, and in the same bowl add the drained potatoes and the freshly cut zucchini, then wash and cut the cherry tomatoes in half lengthwise and add them to the bowl as well.
Season them with a generous drizzle of oil, salt, pepper, and generous dried oregano (or other herbs to taste); mix well, then add a couple of handfuls of breadcrumbs and mix again. Set aside for a moment.
Now take care of the chicken breast: if you have purchased the whole breast, cut it into bites not too small, about 1.2 inches each. Transfer the bites to a bowl and season them with a drizzle of oil, salt, pepper, and oregano, then mix well.
Add two handfuls of breadcrumbs, a couple of handfuls of grated parmesan and set aside for a moment.
Take the baking pan, line it with parchment paper and first pour in the vegetables – distributing them evenly and trying to avoid overlap – then the chicken bites. I use a spoon to place them where there is more space between the vegetables to prevent them from being overlapped, which would otherwise not cook well.
Sprinkle another handful of breadcrumbs over the chicken and vegetables, a handful of cornmeal for additional crunch (optional), and drizzle with a little more oil.
Bake in a preheated static oven at 375°F for about 35 minutes or until the chicken and vegetables are well browned.
Enjoy your hot baked chicken bites with potatoes, zucchini, and cherry tomatoes and taste the deliciousness!
Variants and storage
You can vary the vegetables to your liking, but it’s important to cut them into pieces of appropriate size according to the cooking time; for example (as with the potatoes), pumpkin and carrots should be cut into cubes of about 1.2 inches.
You can flavour with the herbs you prefer, such as thyme, rosemary, basil, bay leaf.
Parmesan will help form a delicious crust, but you can easily choose to omit it.
The baked chicken bites with potatoes, zucchini, and cherry tomatoes can be stored in the refrigerator for one day covered with aluminum foil.
– If you liked this recipe, I’ll leave you with other ideas for MAIN DISHES (HERE) to find more interesting ideas for your next recipes.
