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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4teaspoonscanola oil or extra-virgin olive oil, divided1teaspooncrushed dried thyme, divided½teaspoonkosher salt or 1/4 teaspoon regular salt¼teaspoonfreshly ground black pepper1poundfingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved4smallskinless, boneless chicken breast halves (1 to 1 1/4 pounds total)2clovesgarlic, minced1lemon, thinly sliced
Cook Mode(Keep screen awake)
Ingredients
4teaspoonscanola oil or extra-virgin olive oil, divided
1teaspooncrushed dried thyme, divided
½teaspoonkosher salt or 1/4 teaspoon regular salt
¼teaspoonfreshly ground black pepper
1poundfingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4smallskinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2clovesgarlic, minced
1lemon, thinly sliced
DirectionsIn a very large skillet, heat 2 teaspoons oil over medium heat. Stir 1/2 teaspoon thyme, salt and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender.Originally appeared: Diabetic Living Magazine
Directions
In a very large skillet, heat 2 teaspoons oil over medium heat. Stir 1/2 teaspoon thyme, salt and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender.
In a very large skillet, heat 2 teaspoons oil over medium heat. Stir 1/2 teaspoon thyme, salt and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)255Calories6gFat21gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
