Tuscan Potato Skillet
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Ingredients
- 10 petite red potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken pieces
- 2 tablespoons extra virgin olive (divided)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 4 cloves garlic (minced)
- 2 1/2 cups frozen green beans (thawed, 12 oz. bag)
- 1 lemon (zested and juiced)
Instructions
- Cut each potato into 4 wedges. Place in a large microwave-safe bowl and season with salt and pepper. Microwave on HIGH for 4 minutes. Stir and microwave for 4 minutes more.
- While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes or until nicely browned, stirring frequently.
- Add remaining oil and potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.
- Stir in rosemary, garlic, green beans, lemon zest and juice. Cook for a few minutes more to heat through. Season to taste with salt and pepper
Nutrition
| Calories | 310 |
|---|---|
| Protein | 28 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 75 mg |
| Sodium | 450 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit