From the Pantry Butler kitchen
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! USDA MyPlate Kitchen — Meeting Your MyPlate Goals on a Budget — MyPlate National Strategic Partners Toolkit (public domain), via myplate.food
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
Method
- 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.
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