Tuscan Potato Skillet

Makes: 4 servings


Tuscan Potato Skillet

10  Petite red potatoes
½ teaspoon  Salt
¼ teaspoon  Pepper
1 pound  Chicken pieces
2 tablespoons  Extra virgin olive (divided)
1 tablespoon fresh (or 1 teaspoon dried)  Rosemary, chopped
4 cloves  Garlic (minced)
2½ cups  Frozen green beans (thawed, 12 oz. bag)
1  Lemon (zested and juiced)

Tuscan Potato Skillet Directions

  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: Meeting Your MyPlate Goals on a Budget Toolkit by MyPlate National Strategic Partners.

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