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!

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.96/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• Whole30
• Low-Sugar
• High-Protein

Tags

• one-pot
• quick
• healthy
• savory
• comfort food

Ingredients

• 10 red potatoes (petite)
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 1 pound chicken (pieces)
• 2 tablespoon olive oil (extra virgin, divided)
• 1 tablespoon rosemary (fresh, chopped)
• 4 clove garlic (minced)
• 2.5 cup green beans (frozen, thawed)
• 1 lemon (zested and juiced)

Instructions

1. Cut each red potato into 4 wedges.
2. Place in a large microwave-safe bowl and season with salt and pepper.
3. Microwave on HIGH for 4 minutes.
4. Stir and microwave for 4 minutes more.
5. While potatoes are cooking, cut each chicken into 4 equal pieces.
6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
7. Add chicken and cook for 5 minutes or until nicely browned, stirring frequently.
8. Add remaining olive oil and red potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.
9. Stir in rosemary, garlic, green beans, lemon zest and juice.
10. Cook for a few minutes more to heat through.
11. Season to taste with salt and pepper.

Notes

Use whatever type of potatoes you have on hand, are on sale, or offer the best price.

Nutrition (per serving)

• Calories: 331
• Protein: 27.7 g
• Carbohydrates: 32.7 g
• Fat: 10.1 g
• Fiber: 5.2 g
• Sodium: 349 mg
• Saturated Fat: 1.8 g
• Sugar: 3.8 g
• Cholesterol: 75 mg