This dish is a one pan meal that is quick and delicious. The lemon and thyme adds flavor without adding salt. Also, fingerling potatoes add visual interest to the plate. They have a mild nutty flavory and are considered a waxy potato which is great for boiling, baking, roasting and salads. They are low in fat and loaded with vitamin C and potassium. Leave the skin on to increase the fiber.
Watch the video for a complete demonstration.
https://youtu.be/j6Tp9csv-Q4
- 4 tsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 lb fingerling potatoes (or red potatoes)
- 4-3 oz chicken breasts (boneless)
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1/2 lemon, sliced
- In a large skillet heat 2 teaspoons of oil over medium heat. Stir ½ teaspoon of dried thyme, rosemary, salt, and pepper into the oil. Add potatoes and cook for 8-10 minutes stiring twice.
- Push potatoes to one side of the skillet and add the remaing 2 teaspoons oil to the other side of skillet. Arrange chicken in the skillet along side the potatoes. Cook, uncovered for 5 minutes
- Turn chicken. Sprinkle garlic and the remaining ½ teaspoon dried thyme over chicken. Add lemon juice and arrange lemon slices on top of the chicken. Cover and cook for 7 to 10 minutes or until chicken is no longer pink (165 degrees F) and potatoes are tender.
Per Serving
Calories 230, Total Fat 6g, Cholesterol 66mg, Carbohydrates 18g, Sodium 307mg, Fiber 3g, Protein 29g
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