Tuscan Potato Skillet

25 min · Serves 4

Based on a recipe from Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit, via USDA MyPlate Kitchen

What goes in

• 10petite red potatoes
• 2½ mlsalt
• 1.2 mlblack pepper
• 1 lbchicken pieces
• 29.6 mlextra virgin olive oil
• 14.8 mlchopped fresh rosemary
• 4garlic cloves
• 2½ cupsfrozen green beans
• 1lemon

How to cook it

1. Cut each potato into four wedges and place them in a microwave-safe dish. Sprinkle with the salt and pepper, then microwave on high for 4 minutes, stir, and cook for another 4 minutes.
2. While the potatoes are in the microwave, dice the chicken tenderloins into bite-sized pieces.
3. Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for about 5 minutes until nicely browned on all sides.
4. Pour in the remaining tablespoon of olive oil and add the microwaved potatoes. Cook and stir for about 5 minutes so the potatoes brown and the chicken cooks through entirely.
5. Toss in the rosemary, minced garlic, green beans, and lemon zest and juice. Cook for a few minutes until heated through, then season with additional salt and pepper to taste.

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