Tuscan Potato Skillet
Makes: 4 servings
Ingredients
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
- 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.
Notes
Source: Meeting Your MyPlate Goals on a Budget Toolkit by MyPlate National Strategic Partners.
