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!

Average Cost: $10.10
Prep Time: 15 minutes
Average Cook Time: 25 minutes
Average Servings: 4

Recipe Source: MyPlate.gov


  • 10 Petite red potatoes, about 1 cup
  • 1/2 Tsp salt
  • 1/4 Tsp pepper
  • 1 Pound chicken pieces, about 1 cup
  • 2 Tbsp extra virgin olive (divided)
  • 1 Tbsp chopped fresh rosemary (or 1 Tsp dried rosemary)
  • 4 Cloves garlic (minced), about 4 Tsp
  • 2 1/2 Cups frozen green beans (thawed, 12 oz. bag)
  • 1 Lemon (zested and juiced)


Step 1

Cut each potato into 4 wedges. Place in a large microwavesafe bowl and season with salt and pepper. Microwave on HIGH for 4 minutes. Stir and microwave for 4 minutes more.

Step 2

While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces.

Step 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.

Step 4

Add remaining oil and potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.

Step 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

Utensils Needed

  • Microwave safe bowl
  • Cutting board
  • Knife
  • Mixing spoon
  • Measuring spoons
  • Large skillet
  • Measuring cups


Serving Size: 1/4 Recipe

Total Fat10 g
Saturated Fat2 g
Cholesterol75 mg
Sodium450 mg
Total Carbohydrates27 g
Dietary Fiber4 g
Total Sugars4 g
Added Sugars0 g
Protein28 g