-Preheat a large (must be nonstick) skillet (at least 12 inches) over medium heat with 2 tablespoons of olive oil and butter.
-Once the butter is completely melted, place the peeled and chopped carrots in one section of the skillet and the chopped red potatoes in another section of the skillet.
-Allow to simmer uncovered, stirring every 3 or so minutes, for about 8 minutes.
-Meanwhile, remove the fat from the chicken breasts and slice into small cubes. Pat all sides dry with a paper towel. In a large bowl, add in 1 teaspoon paprika, 2 teaspoons Italian seasoning, 1 teaspoon fine sea salt, 1/2 teaspoon ground pepper, and 2 tablespoons flour. Whisk together. Place chicken cubes on top of spice mixture and toss to evenly coat all the pieces of chicken.
-Spoon the potatoes and carrots over to one half of the pan and add in the coated chicken pieces to the other half.
-Flip the potatoes and carrots around and cook for another 5 minutes or until easily pierced with a fork while stirring and flipping the chicken until no longer pink.
-Meanwhile, zest one of the lemons to get 1 teaspoon lemon zest. Juice one of the lemons to get 3 tablespoons juice. Whisk in 2 tablespoons olive oil and very finely minced garlic. Pour over the ingredients in the skillet and gently stir all of the ingredients together
-Slice the remaining lemon into thin slices. Add the lemon slices to the skillet and allow the ingredients to simmer on low.
-Stir the ingredients often until the liquid is absorbed into the ingredients and the chicken is completely cooked through and veggies are tender.
-Season to taste if needed (adding more salt and pepper) and sprinkle with fresh parsley. (Discard lemon slices before serving). Serve immediately.
|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 97 (40%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 83.7mg||26 %|
|Sodium 151.9mg||5 %|
|Potassium 490.6mg||13 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 6.7g|
|Protein 28.3g||40 %|
Powered by: USDA Nutrition Database
Calories per serving: 245
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