Makes: 4 Servings

Tuscan Potato Skillet

Lemon zest, garlic and rosemary add a delightful Tuscan twist to this green bean, potato and chicken skillet. The best part? Only having to use one pan to whip up this weeknight favorite, which also makes clean-up a breeze!  

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients

  • 10 petite red potatoes, about 1 cup
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound chicken pieces, about 1 cup
  • 2 tablespoons extra virgin olive (divided)
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
  • 4 cloves garlic (minced), about 4 teaspoons
  • 2 1/2 cups frozen green beans (thawed, 12 oz. bag)
  • 1 lemon (zested and juiced)
Serving Size: 1/4 of recipe
 
NutrientsAmount
Calories310
Total Fat10 g
Saturated Fat2 g
Cholesterol75 mg
Sodium450 mg
Total Carbohydrate27 g
Dietary Fiber4 g
Total Sugars4 g
Added Sugars included0 g
Protein28 g

Directions

  1. 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.
  2. While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces.
  3. 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.
  4. Add remaining oil and potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.
  5. 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.

Recipe Source: MyPlate.gov

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