Lemon Herb Chicken Potato Skillet
Tender chicken, potatoes and green beans come together in one skillet with a bright lemon, garlic and herb butter coating.
7 min
Prep
16 min
Cook
4
Serves
445
Calories
Macros · per serving
41g protein
37g carbs
15g fat
Ingredients
For 4 servings
- 650 g chicken breast
- 900 g canned potato
- 300 g frozen green bean
- 2 tbsp olive oil
- 15 g butter
- 30 ml lemon juice
- 2 clove garlic
- 1 tsp dried oregano
- 1 tsp dried parsley
- 0.5 tsp salt
- 0.25 tsp black pepper
- 60 ml water
Instructions
- 1
Drain the fully cooked canned potatoes and measure 900 g drained weight; halve any large potatoes into bite-size pieces. Mince the garlic. Cut the raw boneless, skinless chicken breast into 2 cm pieces. Wash your hands and clean the knife and board after handling raw chicken.
- 2
Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken, salt and pepper. Cook uncovered for 3 minutes, stirring occasionally; the chicken will finish cooking with the vegetables.
- 3
Add the potatoes, frozen green beans and 60 ml water. Cover tightly and cook over medium-high heat for 1 minute to build steam, then reduce to medium and cook covered for 5 minutes.
- 4
Uncover and increase the heat to medium-high. Add the garlic, oregano and parsley and stir for 30 seconds. Add the butter and lemon juice, then cook uncovered for another 2½ minutes, gently turning everything until the beans are tender and the liquid has reduced to a light coating rather than a puddle.
- 5
Check several of the largest chicken pieces with a food thermometer: their centers must reach 74°C/165°F. If necessary, continue cooking and checking until they do. Divide the chicken, potatoes and green beans equally among four plates.
Cook it this week.
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