Lemon Sage Chicken with Potatos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
-12 oz boneless skinless chicken breast, cut into 4 servings-2 1/2 cups potato, cut into 1/4" slices-1 can chicken broth ( I didn't use low sodium but I'd recommend it)2 lemons to make: -6 tbsp lemon juice-2 tbsp lemon zest-2 tbsp olive oil-1/4-1/2 tsp ground sage-1/4 tsp salt (optional)
-Roll lemons on the counter to soften them up, then zest both lemons
-Place both lemons in microwave for about 15 seconds to make easier to juice. You need minimum 6 tbsps of juice.
-In ziploc bag, mix 3 tbsp lemon juice, 1tpsp zest, 1 tbsp olive oil, sage, salt, and chicken. Squeeze air out of the bag, place in fridge and marinate an hour.
-Slice potatos during last 15 minutes of marinade time.
-Heat remaining oil in a skillet over medium heat, pat dry the chicken breast and throw away the marinade. Cook chicken approx 3 mins on each side.
-While chicken is cooking, mix the potatos with remaining lemon juice and zest.
-Add to pan the can of chicken broth, and use spatula to deglaze the bottom of the pan. Add potatos to the mixture.
-Cover and cook for 20 minutes, or until potatos are tender.
-If you are adding broccoli, I would recommend steaming seperately and tossing it into the pan once everything else is done cooking. If adding asparagus, cut into chunks and mix in during last 10 minutes of cooking, depending on how tender you like it. The lemony flavor complements both veggies well.
-Makes four servings- 1 piece of chickena and 1/4 of the potatos.
Number of Servings: 4
Recipe submitted by SparkPeople user STARLET250.
-Place both lemons in microwave for about 15 seconds to make easier to juice. You need minimum 6 tbsps of juice.
-In ziploc bag, mix 3 tbsp lemon juice, 1tpsp zest, 1 tbsp olive oil, sage, salt, and chicken. Squeeze air out of the bag, place in fridge and marinate an hour.
-Slice potatos during last 15 minutes of marinade time.
-Heat remaining oil in a skillet over medium heat, pat dry the chicken breast and throw away the marinade. Cook chicken approx 3 mins on each side.
-While chicken is cooking, mix the potatos with remaining lemon juice and zest.
-Add to pan the can of chicken broth, and use spatula to deglaze the bottom of the pan. Add potatos to the mixture.
-Cover and cook for 20 minutes, or until potatos are tender.
-If you are adding broccoli, I would recommend steaming seperately and tossing it into the pan once everything else is done cooking. If adding asparagus, cut into chunks and mix in during last 10 minutes of cooking, depending on how tender you like it. The lemony flavor complements both veggies well.
-Makes four servings- 1 piece of chickena and 1/4 of the potatos.
Number of Servings: 4
Recipe submitted by SparkPeople user STARLET250.
Nutritional Info Amount Per Serving
- Calories: 258.4
- Total Fat: 8.8 g
- Cholesterol: 50.7 mg
- Sodium: 692.9 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.2 g
- Protein: 25.3 g
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