One-pan potatoes and chicken rosemary
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | pounds | (4 medium) potatoes cut into 1/4-inch slices |
| 1 | pounds | Chicken breasts (boned and skinned) cut into 1/2-inch strips |
| 2 | Garlic cloves; minced | |
| 2 | tablespoons | Olive oil |
| 2 | teaspoons | Dried rosemary, crumbled |
| Salt and pepper, to taste | ||
Directions
Place potatoes in shallow 1½- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper.
Menu: Steamed Broccoli or Asparagus, Brownies and Ice Cream Nutritional Information Per Serving: 260 calories; 9 g fat; 45 mg cholesterol; 50 mg sodium; 26 g carbohydrate; 2 g fiber; 20 g protein.
Source: The Potato Board <recipes@...>