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!
Average Cost: $10.10 
Prep Time: 15 minutes 
Average Cook Time: 25 minutes 
Average Servings: 4 Recipe Source: MyPlate.gov
Ingredients
- 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)
Directions
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
NUTRITION FACTS
Serving Size: 1/4 Recipe
| Nutrients | Amount |
|---|---|
| Calories | 310 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 75 mg |
| Sodium | 450 mg |
| Total Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 28 g |