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!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
331
Calories
28g
Protein
33g
Carbs
10g
Fat
5g
Fiber
4g
Sugar
349mg
Sodium
Saturated Fat 2 g · Cholesterol 75 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
petite red potatoes
10
salt
1/2 teaspoon
pepper
1/4 teaspoon
chicken pieces
1 pound
extra virgin olive, divided
2 tablespoons
chopped fresh rosemary
1 tablespoon · or 1 teaspoon dried rosemary
garlic, minced
4 cloves
frozen green beans, thawed
2 1/2 cups · 12 oz. bag
lemon, zested and juiced
1
Instructions
- 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.
Source: USDA MyPlate Kitchen · Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit
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