At a Glance
Tuscan Potato Skillet
Nutrition ( per serving ): 310 calories , 10 g fat , 450 mg sodium , 27 g carbohydrate , 28 g protein , 4 g fiber
This recipe inspired a very yummy dinner . I am one of those cooks that can never leave a recipe alone . It seems like I always have to modify a recipe in some way . Please see the original recipe below . My modifications : I didn ’ t use the lemon . Instead , I diced up a cup of multicolored peppers and one small onion . I added these to the chicken cooking in the skillet after about 5 minutes . I liked this technique for cooking the potatoes in the microwave . It was quicker than waiting for them to cook on the stove .
INGREDIENTS :
› 1 pound petite red potatoes
› ½ tsp . salt › ¼ tsp . pepper › 1 pound chicken pieces
› 2 tbsp . extra virgin olive oil , divided
› 1 tbsp . chopped fresh rosemary ( or 1 tsp dried )
› 4 cloves garlic , minced
› 1 ( 12-oz .) bag frozen green beans , thawed
› 1 lemon , zested and juiced
STEP 1 Cut each potato into four wedges . Place in a large microwave-safe bowl and season with salt and pepper . Microwave on HIGH for four minutes . Stir and microwave four minutes more . STEP 2 While potatoes are cooking , cut each chicken part into 4 equal pieces . Heat 1 tbsp . oil in a large skillet over medium high heat . Add chicken and cook for five minutes or until nicely browned , stirring frequently . Add remaining oil and potatoes ; cook and stir for five minutes more to brown potatoes and fully cook chicken . STEP 2 Stir in rosemary , garlic , green beans , lemon zest , and juice . Cook for a few minutes more to heat through .
Submitted by : Joy Midkiff , MS , RD , LDN Outpatient Dietitian , Halifax Health - Wellness Center
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