Mediterranean Chicken with Potatoes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 291.3
- Total Fat: 8.9 g
- Cholesterol: 88.9 mg
- Sodium: 950.4 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 2.0 g
- Protein: 27.5 g
View full nutritional breakdown of Mediterranean Chicken with Potatoes calories by ingredient
Introduction
This Mediterranean inspired chicken dish features small red potatoes and other classic regional ingredients, like red onion, wine, basil, and Feta cheese.Yield: 8 servings (serving size: 1 1/4 cups) This Mediterranean inspired chicken dish features small red potatoes and other classic regional ingredients, like red onion, wine, basil, and Feta cheese.
Yield: 8 servings (serving size: 1 1/4 cups)
Number of Servings: 8
Ingredients
-
4 tsp Nature's Place Garlic, minced
1 tsp Sea Salt
.25 tsp Thyme, ground
.5 tsp Pepper, black
albs Boneless Skinless Chicken Breast
0.25 cup Red Onion Raw
1 serving dry white wine 8 oz
.75 cup Swanson Natural Goodness Chicken Broth
2 tbsp Basil
4 serving potatoes, red (1 medium, 213g)
6 oz Feta Cheese
Directions
Preheat oven to 400°.
Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add Chicken to pan, sauté 5 minutes or until browned. Remove chicken from pan.
Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.
Serving Size: Yield: 8 servings (serving size: 1 1/4 cups)
Number of Servings: 8
Recipe submitted by SparkPeople user COACH_JENNYB.
Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add Chicken to pan, sauté 5 minutes or until browned. Remove chicken from pan.
Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.
Serving Size: Yield: 8 servings (serving size: 1 1/4 cups)
Number of Servings: 8
Recipe submitted by SparkPeople user COACH_JENNYB.
