At a Glance
- Potato Type: Reds
- Prep Method: null
- Special Requests: Gluten Free
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
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!
- 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
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