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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!

  • 25 minutes
  • 4 Servings
  • $9.00 or more

Ingredients

  • 10 petite red potatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound chicken pieces
  • 2 tablespoons extra virgin olive
  • 1 tablespoon chopped fresh rosemary
  • 4 cloves garlic
  • 2 1/2 cups frozen green beans
  • 1 lemon

Steps

1

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.

2

While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces.

3

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.

4

Add remaining oil and potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.

5

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

Ingredients

Serving Size:

NutrientsAmount
Total Calories310
Total Fat10 g
Saturated Fat2 g
Monounsaturated Fat6 g
Polyunsaturated Fat2 g
Linoleic Acid1 g
α-Linolenic Acid0.1 g
Omega 3 - EPA11 mg
Cholesterol75 mg
Carbohydrates27 g
Dietary Fiber4 g
Total Sugars4 g
Added Sugars included0 g
Protein28 g
Minerals
Calcium60 mg
Potassium1029 mg
Sodium450 mg
Copper232 mcg
Iron2 mg
Magnesium74 mg
Phosphorus354 mg
Selenium32 mcg
Zinc2 mg
Vitamins
Vitamin A13 mcg RAE
Vitamin B61.1 mg
Vitamin B120.4 mcg
Vitamin C27 mg
Vitamin D0 mcg
Vitamin E1 mg
Vitamin K16 mcg
Folate46 mcg DFE
Thiamin0.2 mg
Riboflavin0.2 mg
Niacin17 mg
Choline117 mg

Source:

  • Meeting Your MyPlate Goals on a Budget
  • MyPlate National Strategic Partners Toolkit