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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 310 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 75 mg |
| Sodium | 450 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 28 g |
| Vitamin D | 0 mcg |
| Calcium | 60 mg |
| Iron | 2 mg |
| Potassium | 1029 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Tuscan Potato Skillet. Recipe source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.