Tuscan Chicken and Potato Skillet

This one-pan meal offers a well-balanced mix of lean protein, fiber-rich green beans, and energy-providing potatoes, all brightened with heart-healthy olive oil and fresh lemon.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 10 petite red potatoes, cut into wedges · 191 kcal in the whole recipe
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound chicken pieces · 746 kcal in the whole recipe
• 2 tablespoons extra virgin olive oil, divided · 251 kcal in the whole recipe
• 1 tablespoon chopped fresh rosemary
• 4 cloves garlic, minced · 17 kcal in the whole recipe
• 2 1/2 cups frozen green beans, thawed · 105 kcal in the whole recipe
• 1 lemon, zested and juiced · 14 kcal in the whole recipe

Method

1. Place the potato wedges in a large microwave-safe bowl, season with salt and pepper, and microwave on high for 8 minutes (stirring halfway through) until tender.

   

2. While the potatoes cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken pieces for 5 minutes until nicely browned.

   

3. Add the remaining 1 tablespoon of olive oil and the microwaved potatoes to the skillet; cook and stir for 5 minutes to brown the potatoes and fully cook the chicken.

   

4. Stir in the rosemary, garlic, green beans, lemon zest, and lemon juice. Cook for 3 to 4 minutes more until everything is heated through and fragrant.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.