Skillet Rosemary Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 lb. small red-skinned potatoes, quartered2 sprigs fresh rosemary1 clove garlic, smashedpinch of red pepper flakesjuice of two lemons, squeezed halves reserved2 T extra-virgin olive oil4 boneless skinless chicken breasts3 cups green beans, par boiled
Preheat oven to 450 degrees f. Cover potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
PIle the rosemary leaves, garlic, 2 tsp. salt, and the redpepper flakes on a cutting board, then mince and mash into paste using large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook until browned, about 5 minutes. Turn the chicken, add the green beans and potatoes to skillet and drizzle with juice of remaining lemon. Add rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and crisp, 20-25 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user PASSIONATECHEF.
PIle the rosemary leaves, garlic, 2 tsp. salt, and the redpepper flakes on a cutting board, then mince and mash into paste using large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook until browned, about 5 minutes. Turn the chicken, add the green beans and potatoes to skillet and drizzle with juice of remaining lemon. Add rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and crisp, 20-25 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user PASSIONATECHEF.
Nutritional Info Amount Per Serving
- Calories: 330.0
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 3.3 g
- Protein: 1.7 g
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