Lebanese Chicken & Potatoes - Ww Friendly - 7 Points
photo by Bobtail
- Ready In:
- 4 boneless skinless chicken breasts
- 4 small potatoes
- 1 teaspoon salt
- 1⁄4 cup lemon juice (fresh)
- 1 tablespoon Splenda sugar substitute
- 1 tablespoon balsamic vinegar
- 3⁄4 tablespoon olive oil
- 1 teaspoon minced fresh garlic clove
- 1 tablespoon parsley
- 1 teaspoon black pepper
- Preheat oven to 400°F.
- Cut chicken into bite-size pieces.
- Cut potatoes into bite-size pieces.
- Place chicken and potatoes in glass casserole dish.
- Squeeze the juice out of the lemon into a bowl. Remove the seeds.
- 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.
- (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).
- Pour the mixture over the chicken and potatoes and mix well. Make sure that you coat the chicken and potatoes.
- Place in oven. Cook for about 30 minutes until chicken is done and potatoes are golden. Continue basting during the cooking time.
- Depending on the size you cut the potatoes and chicken, you cooking time will very - so you will need to check you time.
Questions & Replies
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This is a wonderful easy entrÃ©e. I love the tang of the lemon juice and balsamic vinegar. I pared this recipe down to 2 servings and prepared as directed. I did cook it for about 45 minutes in my toaster oven. The potatoes did not get as done as I would have liked, perhaps due to my toaster oven. I will also dice them smaller next time to help them get done faster, or as another reviewer stated, zap for a couple of minutes in the microwave. The chicken was tender and juicy with a refreshing taste, great for only 7 WW pts. I really enjoyed this recipe! Prepared for PAC 2008 Thanks Chef Alice Robertson Clark!
Perfect weeknight EASY meal.. I didn't use Splenda simply because I didn't have any on hand. I also added in some Johnny's Seasoning salt, and Lawry's Garlic Powder. If I were to make this again to prevent the chicken from drying out do to the longer cooking time needed for cooking the taters I would nuke the spuds for 5-8 mins before adding them to the pan to help speed up the cooking process.. Thanks for the post..
This was delicous. I also had to leave it in longer, the potatoes weren't cooking, but not a huge deal. I was kindof confused on the instruction to keep basting while it was cooking. There wasn't much liquid in the pan to baste with, so I just kept giving it a stir.....maybe that's what was meant. Yummy dish and felt full on the WW plan.
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RECIPE SUBMITTED BY
<p>Hello!! <br />I live in Western Kentucky and work for a Private Label Food Company. We make cookies, crackers, sauces, spreads, drink mixes and nuts. Lots of good things. I travel for my job, so my time is limited in the kitchen at home. <br /><br />Recipezaar is one of my favorite sites. It is a treat for me to find a new recipe and try it out. <br /><br />You can see from my recipe reviews that I switch from yummy high fat treats to lower calorie meals. I have to watch it. Too many of the treats are a no no. (ha ha ) <br /><br />When trying a posted recipe, I make it just as posted. One of my pet peeves on this site is reviewers that change the recipe and ingredients and then give it a bad rating. <br /><br />I have one son. He is 11 years old. He occasionally helps me in the kitchen. His favorite foods are Italian and classic American Diner.</p>