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!
- Yield
- 4 Servings
- Serving size
- 1 serving
- Rating
- 3.66 of 5 (93 ratings)
Food groups
- Protein Foods: 2 1/2 ounces
- Vegetables: 1 3/4 cups
Ingredients
- 10 petite red potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken pieces
- 2 tablespoons extra virgin olive, divided
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 4 cloves garlic, minced
- 2 1/2 cups frozen green beans, thawed (12 oz. bag)
- 1 lemon, zested and juiced
Directions
- Cut each potato into 4 wedges.
- Place in a large microwave-safe bowl and season with salt and pepper.
- Microwave on HIGH for 4 minutes.
- Stir and microwave for 4 minutes more.
- While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces.
- 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.
- Add remaining oil and potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 330.73 |
| Total Fat | 10.11 g |
| Saturated Fat | 1.78 g |
| Monounsaturated Fat | 6 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 75.06 mg |
| Carbohydrates | 32.71 g |
| Dietary Fiber | 5.16 g |
| Total Sugars | 3.81 g |
| Added Sugars included | 0 g |
| Protein | 27.67 g |
| Calcium | 62 mg |
| Potassium | 1145 mg |
| Sodium | 349.38 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 76 mg |
| Phosphorus | 300 mg |
| Selenium | 24 mg |
| Zinc | 1 mg |
| Vitamin A | 27 mcg |
| Vitamin B6 | 1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 25 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 39 mcg |
| Folate | 63 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 10 mg |
| Choline | 97 mg |
Notes
Use whatever type of potatoes you have on hand, are on sale, or offer the best price.
Recipes you may also like
- Spaghetti and Spinach Pesto
- Avocado Melon Breakfast Smoothie
- Tropical Overnight Oatmeal
- Lentil Barley Soup
- Chicken Apple Salad Sandwich
- Roasted Root Vegetables
- Chicken Noodle Soup
- Sunshine Rice
Source
Recipe by: Meeting Your MyPlate Goals on a Budget — MyPlate National Strategic Partners Toolkit
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/tuscan-potato-skillet. Federal works are public domain in the United States.