Lemon Pepper Chicken & potatoes

1 tablespoon olive oil, divided
2-5oz boneless skinless chicken breasts
Salt to taste
Lemon Pepper seasoning
1 whole lemon, zested and juiced
4 medium sized yukon gold potatoes, diced

Add 1/2 tbsp olive oil to a medium sized skillet over medium-high heat. Season the breasts with salt and lemon pepper. Once the oil is shimming in the pan add the chicken breasts. Allow the breasts to cook until they can easily rease from the pan and they are golden brown on the bottom.
Then flilp them over the other side and reduce the heat to medium and allow it to brown on the other side and cook through.


While the chicken is cooking dice the potatoes and toss with the remaining olive oil. Top with lemon zest, lemon juice and season to taste with salt and lemon pepper. Be sure to toss and coat the potatoes throughly.

Once chicken is cooked through remove from the pan and add half of the potatoes to the pan. Be sure not to over crowd the pan. You want to be able to make sure the potatoes fry not steam. Lightly fry until golden brown. Once golden brown put it on a plate lined with a paper towel.

Number of Servings: 2

Recipe submitted by SparkPeople user BILA75.