Categories: Meals

Ingredients

• 10 petite red potatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound chicken pieces
• 2 tablespoons extra virgin olive (divided)
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 4 cloves garlic (minced)
• 2 1/2 cups frozen green beans (thawed, 12 oz. bag)
• 1 lemon (zested and juiced)

Directions

1. Cut each potato into 4 wedges. Place in a large microwave-safe bowl and season with salt and pepper. Microwave on HIGH for 4 minutes. Stir and microwave for 4 minutes more.

2. While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes or until nicely browned, stirring frequently.

4. Add remaining oil and potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.

5. Stir in rosemary, garlic, green beans, lemon zest and juice. Cook for a few minutes more to heat through. Season to taste with salt and pepper

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