One-Pan Potatoes & Chicken Rosemary
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | pounds |
potatoes
cut into 1/4 inch slices |
|
| 1 | pound |
chicken breasts
cut into 1/2 inch strips |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
rosemary leaves
crumbled |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 604.8 | g |
potatoes
cut into 1/4 inch slices |
|
| 453.6 | g |
chicken breasts
cut into 1/2 inch strips |
|
| 2 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
rosemary leaves
crumbled |
|
| 1 | x |
salt and black 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.
