Marinate the chicken in olive oil, garlic and mint. Slice the potatoes with skins on. Bake chicken at approx. 200 degrees with a lemon cut in half. Let chicken rest for 10 minutes. Garnish chicken with more mint and serve with the lemon.
Serve with sauteed onion mushrooms and peas.
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 24.7mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 0.9g|
|Protein 0.2g||0 %|
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Calories per serving: 3
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