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!
Ingredients • 1 pound petite red potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb chicken tenderloins
2 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh rosemary
4 cloves garlic, minced
1 (12-oz.) bag frozen green beans, thawed
1 lemon, zested and juiced
Prep Time: 15min | Cook Time: 25min
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
Cathleen 4 years ago
VERY tasty -- packed with flavor and texture. The addition of chicken makes this a complete one-dish meal that's super easy...Read Full Review
Joyce 4 years ago
Great recipe! I also added sauteed mushrooms, sweet onion, and tomatoes, and topped it with feta cheese. (I omitted the lemon.)
Sunlover 4 years ago
This makes a great & fairly fast weeknight meal. The lemon, rosemary & garlic raise the flavor from what would be...Read Full Review
Simon Cowell 3 years ago
Sorry, it's not good, it's great! It's a yes from me.
Gary Barlow 3 years ago
This is absolutely fantastic!!!!!!!!!!!!!
Barbara 2 years ago
Delicious. Great for the whole family. Definitely use red or yukon potatoes - I used russet as it was all I...Read Full Review