Greek Lemon Chicken with Roasted Potatoes

Name: Greek Lemon Chicken with Roasted Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2.25 pound chicken breast (boneless, skinless, sliced into thin cutlets); 1.5 pound red potatoes (cut into 1/2-inch cubes); 2 tablespoon olive oil; 1 red bell pepper (large, diced); 1 yellow onion (medium, diced); 4 clove garlic (minced); 1 cup chicken broth (low-sodium); 1 lemon (medium, juiced); 1.5 teaspoon dried oregano; 1.25 teaspoon salt; 0.5 teaspoon black pepper (ground); 0.5 cup feta cheese (crumbled)

Seared chicken cutlets simmered in a vibrant garlic, lemon, and oregano pan sauce with diced red potatoes and sweet bell peppers.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: Greek
Difficulty: Easy
Cost: $2.70/serving

Dietary

High-Protein
Gluten-Free
Nut-Free
Egg-Free
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Calorie

Ingredients

2.25 pound chicken breast (boneless, skinless, sliced into thin cutlets)
1.5 pound red potatoes (cut into 1/2-inch cubes)
2 tablespoon olive oil
1 red bell pepper (large, diced)
1 yellow onion (medium, diced)
4 clove garlic (minced)
1 cup chicken broth (low-sodium)
1 lemon (medium, juiced)
1.5 teaspoon dried oregano
1.25 teaspoon salt
0.5 teaspoon black pepper (ground)
0.5 cup feta cheese (crumbled)

Instructions

Season chicken cutlets with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1/2 teaspoon of the dried oregano.
Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Sear chicken cutlets for 3 minutes per side until golden and internal temperature reaches 165°F. Transfer chicken to a warm plate.
Add remaining 1 tablespoon olive oil to the skillet along with cubed red potatoes, diced red bell pepper, and yellow onion. Sauté over medium-high heat for 6 minutes until lightly browned on the edges.
Add minced garlic, remaining 1 teaspoon dried oregano, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cook 1 minute until fragrant.
Pour in chicken broth and lemon juice. Cover skillet and simmer for 7 minutes until potatoes are fork-tender. Uncover, return chicken to skillet to coat in sauce for 1 minute, and sprinkle with crumbled feta cheese before serving.

Notes

Thin cutlets ensure the chicken stays juicy and cooks in minutes.

Nutrition (per serving)

Calories: 351
Protein: 41 g
Carbohydrates: 26.7 g
Fat: 9.3 g
Fiber: 3.2 g
Sodium: 711 mg
Saturated Fat: 1.4 g
Sugar: 3.9 g
Cholesterol: 120 mg