Lebanese Chicken & Potatoes - Ww Friendly - 7 Points

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 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

directions

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.

Reviews

[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.

 

[mrshanes]

Yum! Yum! Yum! This recipe is SO good! Similar to my favorite Greek Roasted Chicken and potatoes...but much easier!

 

[Bobtail]

This is a wonderful easy entrée. 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!

 

[Mama Jen]

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..

 

[HeathandHail]

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.