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Title: One-Pan Potatoes and Chicken Rosemary
Categories: Entree Poultry
Yield: 4 Servings
| 1 1/3 | lb | (4 medium) potatoes - cut into 1/4-inch slices |
| 1 | lb | Chicken breasts - (boned and skinned) - cut into 1/2-inch st |
| 2 | Garlic cloves; minced | |
| 2 | tb | Olive oil |
| 2 | ts | Dried rosemary, crumbled |
| Salt and pepper, to taste |
Place potatoes in shallow 1 1/2- 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.