Lemon & Pepper Chicken with Red Potatoes
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 471.5
- Total Fat: 12.8 g
- Cholesterol: 136.9 mg
- Sodium: 163.6 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 4.3 g
- Protein: 58.2 g
View full nutritional breakdown of Lemon & Pepper Chicken with Red Potatoes calories by ingredient
Introduction
I combined 2 recipes contributed by Sparkpeople members (Seasoned Red Potatoes by Ericasimps & Red Pepper & Lemon baked Chicken by QLRLMB05) to make this dish. I used red, green & yellow bell peppers. This dish has a very tangy, meditteranean flavor - wonderful! Thanks to ericasimps & QLRLMB05 for the original recipes! I combined 2 recipes contributed by Sparkpeople members (Seasoned Red Potatoes by Ericasimps & Red Pepper & Lemon baked Chicken by QLRLMB05) to make this dish. I used red, green & yellow bell peppers. This dish has a very tangy, meditteranean flavor - wonderful! Thanks to ericasimps & QLRLMB05 for the original recipes!Number of Servings: 3
Ingredients
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3 boneless, skinless chicken breasts
6 small red potatoes
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
juice of 3 lemons (9 tbsp. RealLemon juice concentrate)
2 tbsp extra light olive oil
1 tsp. ground oregano
1 tsp. black pepper
Directions
1. Pour lemon juice in a medium baking dish.
2. Dice bell peppers, mix with lemon juice.
3. Place chicken breasts in baking dish, coat with lemon juice & peppers.
4. Peel a strip of skin from red potatoes, place in medium bowl.
5. Pour olive oil over potatoes, season with small amount of oregano & black pepper, stir well to coat.
6. Add potatoes to baking dish, coating with lemon juice and bell peppers.
7. Sprinkle remaining oregano & pepper over chicken breasts.
8. Bake in 375 oven for 30 - 40 minutes, basting meat & potatoes with juice occasionally, until chicken is cooked through.
Number of Servings: 3
Recipe submitted by SparkPeople user FLUFFYWONKENOBE.
2. Dice bell peppers, mix with lemon juice.
3. Place chicken breasts in baking dish, coat with lemon juice & peppers.
4. Peel a strip of skin from red potatoes, place in medium bowl.
5. Pour olive oil over potatoes, season with small amount of oregano & black pepper, stir well to coat.
6. Add potatoes to baking dish, coating with lemon juice and bell peppers.
7. Sprinkle remaining oregano & pepper over chicken breasts.
8. Bake in 375 oven for 30 - 40 minutes, basting meat & potatoes with juice occasionally, until chicken is cooked through.
Number of Servings: 3
Recipe submitted by SparkPeople user FLUFFYWONKENOBE.
Member Ratings For This Recipe
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KARICHELLE
We liked the tangy flavor of this dish. It took longer than 40 minutes to cook though -- the chicken and potatoes weren't done at the end of that time. If I make it again, I think I will cube the potatoes and cook for 50 minutes. - 1/31/08
Reply from CD1898454 (7/28/08)
thanks for the comment - did you try it your way yet? If so, how did it turn out?
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ROSSYFLOSSY
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LAXAGHCHIK09
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KORBEL
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ALISAMBUTTONS