- Servings Per Recipe: 4
- PER SERVING: 255 cal., 6 g total fat (1 g sat. fat), 66 mg chol., 307 mg sodium, 21 g carb. (3 g fiber, 1 g sugars), 29 g pro.
- 4 teaspoons canola oil or olive oil
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
- 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
- 2 cloves garlic, minced
- 1 lemon, thinly sliced
- In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt, and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
- Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
- Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender.