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Ingredients
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6 medium new potatoes, quartered
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4 (6 ounce) skinless, boneless chicken breast halves
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2 teaspoons olive oil
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¼ cup fresh lemon juice
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2 teaspoons fresh rosemary, minced
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1 teaspoon minced garlic
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salt and pepper to taste
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⅛ cup green onions, chopped
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⅛ cup pitted black olives, sliced
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½ cup mushrooms, sliced
Directions
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Place potatoes and chicken in a casserole dish. Drizzle with olive oil and lemon juice. Then sprinkle with rosemary, garlic, salt, and pepper. Cover, and refrigerate for at least 30 minutes.
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Preheat the oven to 400 degrees F (200 degrees C). Sprinkle green onions over chicken.
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Bake, covered, in preheated oven for 30 minutes. Remove, and add olives and mushrooms. Return to oven, and bake for 30 minutes.
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Transfer chicken and vegetables to platter, and pour pan juices on top. Serve.
Nutrition Facts (per serving)
469 | Calories |
5g | Fat |
58g | Carbs |
46g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 469 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 6% |
Cholesterol 99mg | 33% |
Sodium 170mg | 7% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 8g | 27% |
Total Sugars 3g | |
Protein 46g | 93% |
Vitamin C 73mg | 81% |
Calcium 67mg | 5% |
Iron 4mg | 22% |
Potassium 1851mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.