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Lemon-Basil Chicken With Roasted Potatoes and EasyCaesar Salad

By

Hands on: 20 minutes Total time: 45 minutes
Serving 1/2 cup of grilled or
broiled pineapple with 1/2 cup
of vanilla frozen yogurt adds 63
milligrams of sodium to dinner.

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Ingredients

  • For potatoes:
  • 12 small red potatoes, quartered
  • 4 teaspoons olive oil
  • 1 tablespoon fresh rosemary -
  • For chicken:
  • Juice of 2lemons(about 1/3cup)
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons chopped garlic
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breast halves (about 1 3/4pounds)
  • For salad:
  • 2 slices whole-wheat bread
  • 2 peeled cloves garlic, divided
  • 1 anchovy fillet, chopped
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 2 tablespoons extra-virgin olive 0il
  • l/8 teaspoon salt
  • 12 romaine lettuce leaves, cut into bite-size pieces
  • Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Heat oven to 450 degrees F. Spray a rimmed cookie sheet with nonstick
cooking spray. In a medium bowl, combine potatoes, olive oil and rosemary and toss well to coat potatoes evenly. Spread potatoes on cookie sheet and cover with foil. Roast 20 minutes. Uncover cookie sheet, stir potatoes,
and continue cooking 20 minutes or until potatoes are done, stirring
occasionally. While potatoes are cooking, prepare chicken. In a measuring cup, combine lemon juice, basil and garlic and set aside. In a medium skillet, heat oil over medium heat. Add chicken and cook 8 minutes; or until browned. Turn and cook 5 minutes more. Remove chicken from skillet, pour lemon juice mixture into skillet and stir well, scraping up the bits stuck to the bottom of the pan. Return chicken to skillet, cover and
continue cooking over low heat until chicken is cooked through, about 6
minutes.

To make the salad: Toast bread until very crisp, then rub each slice
with clove of garlic. Dice toast to make croutons and set aside. Mince
remaining clove of garlic and combine in a medium bowl with anchovy,
lemon juice, oil and salt. Add lettuce; toss to evenly coat leaves. Grind
black pepper over salad. Add croutons; toss again to mix well. Serve salad
immediately.

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