Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 1 lb. baby red or fingerling potatoes, cut into bite-size pieces
• olive oil
• salt and ground black pepper
• Garlic powder
• 1/2 lb. boneless, skinless chicken breasts (or thighs, if preferred.)
• 1 red bell pepper, cored and cut into 2-inch chunks
• 2 tsp. butter
• 1 Tbsp. all-purpose flour
• 1/4 cup milk
• 1 cup chicken broth
• 8 oz. fresh green beans, cut into 1 1/2-inch lengths
• 1 small lemon, thinly sliced, seeds removed
• 2 Tbsp. chopped fresh parsley

Directions

1. Heat oven to 450 degrees. Line a rimmed baking sheet with foil.

2. Arrange potatoes on baking sheet. Drizzle with olive oil and season with salt, pepper and garlic powder. Stir or toss gently to coat. Roast potatoes 20 to 25 minutes or until tender ad golden brown.

3. Meanwhile, heat about 2 tsp. olive oil in a large cast-iron skillet. Season chicken on both sides with salt, pepper and garlic powder. Cook chicken until browned on one side. about 6 minutes. Turn and cook on second side 2 minutes. Turn chicken over, browned side up, and scatter bell pepper pieces around chicken. Transfer skillet to oven and cook until chicken reaches an internal temperature of 160 degrees, 10 to 15 minutes.

4. Remove chicken and peppers from skillet to a plate. Tent with foil. Place the skillet over medium-low heat. Melt butter and stir in flour, stirring until flour is completely coated in fat. Whisk in milk and chicken broth, whisking until smooth.

5. Add the green beans are just tender, about 6 minutes. Return chicken and peppers to skillet and cook 1 to 2 minutes. Sprinkle with parsley.

6. Serve with potatoes.

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