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!
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1 serving
331
カロリー
28g
タンパク質
33g
炭水化物
10g
脂質
5g
食物繊維
4g
糖類
349mg
ナトリウム
飽和脂肪酸 2 g · コレステロール 75 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
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
作り方
- 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.
出典: USDA MyPlate Kitchen · Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit
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