Marinated Chicken and Potatoes in the Cast-Iron Skillet

If you have one day to prepare and marinade the chicken, I would strongly recommend this recipe by Eat Well 101. We made ours a little bit different but overall, it was tasty. Everything tastes better in a cast iron skillet though, doesn't it? Also, I loved that I didn't feel gross after I ate because it was a fairly healthy meal. It took about 30 minutes for me to make once the chicken was done marinading. I let the chicken marinade for about 24 hours.

Ingredients for the marinade:
1 1/2 pound chicken breast (boneless, skinless) cut into strips
1 tablespoon olive oil
1/4 cup soy sauce
1 tablespoon hot sauce (we also balanced out the heat with some Mild packets from Taco Bell)
Pepper

Directions for the marinade:
Using a cutting board, cut the chicken breast into strips. Place in a large bag. Add all ingredients into the bag. Let sit in the refrigerator for 24 hours.

Ingredients for the potatoes:
6 baby potatoes, diced
1 tablespoon olive oil
3 tablespoons butter
Garlic powder, to taste
1 teaspoon rosemary
1 teaspoon basil
1 teaspoon red chili pepper flakes
Pepper, to taste

Directions for the skillet meal:
Parboil the potatoes in boiling water for 8 minutes. In a large skillet over medium-high, mix 1 tablespoon of olive oil and 1 tablespoon of butter and let melt. When butter is melted, add the potatoes (after you drain them). Cook for 4 minutes, stir and cook 5 more minutes until potatoes are golden and tender. Transfer to a bowl and set aside. While the skillet is still on medium, add 2 tablespoons butter, garlic powder, red chili flakes and all of the herbs. Lay the chicken strips in one layer on top of the ingredients, keeping the marinade for later. Cook for one minute on one side and three minutes on the other. Add the marinade on top and add the potatoes back in the skillet. Add salt and pepper if necessary. Enjoy!

*We topped our potatoes with Mozzarella cheese. You can also top with Parmesan cheese.