Lemon ChickenSubmitted by: CMM339
1/3 cup slivered almonds
6 small boneless, skinless chicken-breast halves (1 pound total)
1/2 tsp lemon pepper
2 tbsp canola oil
1 20-ounce package refrigerated diced potatoes and onions
1 cup water
1 24-ounce package frozen green beans in garlic-butter sauce
3 tbsp lemon juice
In a skillet, toast almonds for 4 minutes; transfer to a small dish. Sprinkle chicken with lemon-pepper seasoning. Add oil to skillet and place over medium heat. Add chicken; cook 8 minutes, turning once. Set aside. Add potatoes and onions and water to skillet; cover and cook 5 minutes. Add green beans and lemong juice; cover and cook for 10 to 12 minutes, until potatoes are tender. Place chicken on top of vegetables; cover and heat through for 3 minutes. Sprinkle with almonds.
Number of Servings: 6
Recipe submitted by SparkPeople user CMM339.