Lebanese Chicken & Potatoes - Ww Friendly - 7 Points

READY IN: 40mins
Recipe by Alice Robertson Cla

This is a lighter version of a meal that my friend from Lebanon made when we were in college. All the flavor less all the fat. I ran this through the WW recipe builder and it is 7 points. Add green beans and you have an entire meal for 7 points.

Top Review by Chef 387166

Have to say, the first bite--I wasn't a fan. Same with my husband. But we tried a few more bites and it got better and better. I can't wait to make this again. Thanks for posting this.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Cut chicken into bite-size pieces.
  3. Cut potatoes into bite-size pieces.
  4. Place chicken and potatoes in glass casserole dish.
  5. Squeeze the juice out of the lemon into a bowl. Remove the seeds.
  6. In same bowl with the lemon juice, add the Splenda, balsamic vinegar, olive oil, salt, pepper and garlic. You can add more garlic if you like a stronger taste. Mix all these ingredients together.
  7. (The builder in Zaar had a problem recognizing minced garlic. Fresh Garlic will work, but I use the minced garlic that is packaged in a jar).
  8. Pour the mixture over the chicken and potatoes and mix well. Make sure that you coat the chicken and potatoes.
  9. Place in oven. Cook for about 30 minutes until chicken is done and potatoes are golden. Continue basting during the cooking time.
  10. Depending on the size you cut the potatoes and chicken, you cooking time will very - so you will need to check you time.
  11. Enjoy.

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