Tuscan Potato Skillet

Main Dish

At a Glance

  • Potato Type: Reds
  • Special Requests: Gluten Free
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

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!

Ingredients

  •  1 pound petite red potatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound chicken tenderloins
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 4 cloves garlic, minced
  • 1 (12-oz.) bag frozen green beans, thawed
  • 1 lemon, zested and juiced

Preparation

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

Calories: 240 Fat: 7g Cholesterol: 50mg Sodium: 690mg Vitamin C: 50% Carbohydrates: 22g Fiber: 3g Protein: 22g Potassium: 137mg

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