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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 460.4
  • Total Fat: 16.6 g
  • Cholesterol: 90.0 mg
  • Sodium: 152.8 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 32.9 g

View full nutritional breakdown of Lemon Chicken with Zucchini and potatoes for one calories by ingredient
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Lemon Chicken with Zucchini and potatoes for one

Submitted by: JEN2009

Introduction

I cook the whole chicken breast and use the other half for lunch the next day; if you do this double the olive oil and lemon juice--add more basil if desired.

Feel free to substitute fresh basil for dried.
I cook the whole chicken breast and use the other half for lunch the next day; if you do this double the olive oil and lemon juice--add more basil if desired.

Feel free to substitute fresh basil for dried.

Number of Servings: 1

Ingredients



    * Chicken Breast, no skin, 0.5 breast, bone and skin removed
    * Olive Oil, .5 tbsp
    * *Lemon Juice, .5 lemon yields
    * *Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.)--peeled and roughly chopped
    * Butter, salted, 2 pat (1" sq, 1/3" high)
    * Zucchini, 1 cup--cut into ribbons (use a potato peeler)
    * Basil, .33 tbsp (or several leaves of fresh basil)

Directions

Total time prep/cook = 40 minutes
makes 1 serving

Slice the breasts in half through the middle, leaving them joined along one side, and then lay out between 2 pieces of clingfilm. bash flat with a rolling pin and put in a bowl with olive oil, lemon juice, and basil (don't use quite all the basil if using fresh).

While chicken marinates, boil the potatoes until cooked through; gently crush cooked potatoes with the butter and season to taste. Steam zucchini for 2-3 minutes until tender.

Griddle or fry the chicken for 4-6 minutes on each side until just cooked. Serve with the vegetables, sprinkle with remaining basil (if using fresh basil), and pour over any pan juices.

Number of Servings: 1

Recipe submitted by SparkPeople user JEN2009.






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