Lemon-Oregano Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Boneless, skinless chicken breasts cut into 1/2-inch cubes1/2 cup fresh lemon juice1/2 cup dry white wine1/4 cup extra virgin olive oil4 tsp. crushed dried oregano1 tsp. salt, optional1 tsp. white pepper4 small Idaho potatoes, peeled and cut into 3/4-inch cubes
Makes about 8 servings.
1. Place the chicken cubes in a shallow dish. Whisk together lemon juice, wine, olive oil , oregano, salt and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat oven to 350 degrees.
3. Spread the potatoes in a shallow roasting pan. Roast for 20 minutes. Add the chicken with its marinade. Cover with foil and bake for 30 minutes. Uncover, stir the potato chicken mixture and continue to bake for another 10 minutes. Remove from the oven and let stand for 5 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user B10NDIE24.
1. Place the chicken cubes in a shallow dish. Whisk together lemon juice, wine, olive oil , oregano, salt and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat oven to 350 degrees.
3. Spread the potatoes in a shallow roasting pan. Roast for 20 minutes. Add the chicken with its marinade. Cover with foil and bake for 30 minutes. Uncover, stir the potato chicken mixture and continue to bake for another 10 minutes. Remove from the oven and let stand for 5 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user B10NDIE24.
Nutritional Info Amount Per Serving
- Calories: 239.8
- Total Fat: 8.3 g
- Cholesterol: 51.3 mg
- Sodium: 354.3 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.3 g
- Protein: 22.3 g
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