The name might be a little long and intimidating, but this is a super simple and healthy week night recipe that takes right about 30 min from start to finish. The white wine, garlic and lemon sauce adds a delicious touch. Plus, coconut oil added to the potatoes brings out the sweetness of the potatoes which blends nicely with the citrus flavor of the chicken.
I ran by Kroger on my way home and was happy to find the simple truth brand of boneless skinless chicken breast on sale for $2.99/lb. I had a Kroger coupon for $1.50 off any simple truth chicken product, so I ended up paying $3.01 for 1.51 lbs. #Krogerdeal
I hope that if you have a Kroger near you that you have signed up for a Kroger plus card! I love getting my presents in the mail each month… they know me so well and know just what to get me 🙂
I also had a fresh and local produce delivery service, Fresh Harvest, drop off some fruits and veggies to my office last Thursday, so I had some fresh Yukon gold potatoes I could cook. I’ll post more about the company later, but it’s a pretty sweet deal. Kroger also had broccoli crowns for $1.29/lb so I grabbed a couple of crowns to steam. This stainless steel steamer is inexpensive and very convenient (Www.amazon.com).
This recipe makes app. 6 servings
(3 oz cooked chicken, 1/2 cup potatoes and 1 cup broccoli)
Ingredients:
Coconut Oil Roasted Potatoes:
1.5 lbs Yukon gold potatoes, diced
1 Tbsp coconut oil
Dash of salt
Pepper
White Wine Lemon Sauteed Chicken:
1.5 lbs boneless skinless chicken breast
1 lemon, 1/2 juice, 1/2 slices
1/4 cup white wine (I used a sauvignon blanc)
1/2 cup low/no sodium chicken broth
1 Tbsp light salted butter
4 cloves garlic
Pepper
Broccoli:
1 medium and 1 small head of broccoli, chopped
Instructions:
Preheat oven to 450F.
Wash and dice potatoes and put into a greased (I use Pam) baking pan. Try to keep the potatoes evenly spread.
Sprinkle the coconut oil on top and lightly salt and pepper them.
Put them in the oven for about 20 min. Flip halfway to make sure they cook evenly. If you like them crispy, crank it up to broil for the last min or two.
Heat a greased saute pan and add the chicken breasts.
Slice the lemon and add to the top of the chicken and squeeze the juice.
Add the white wine, chicken broth and garlic.
Lightly salt and pepper as needed.
Let simmer and cook down. Flip the chicken throughout. It should cook in app. 12 min (165F). You can let it slowly simmer as you finish the potatoes and broccoli.
Heat another pot with the steamer basket to boil. Make sure to check the potatoes and flip the chicken as this is heating.
Chop the broccoli and add to the steamer. Put the top on and let it steam for about 5 min.
Check it with a fork for the desired tenderness. Make sure and run cold water over the broccoli to keep the green color. The water stops the broccoli from cooking.
Then measure out 1 cup servings.
Take the potatoes out and measure 1/2 cup servings.
The chicken should have cooked down a bit and the picture below is a 3 oz piece with a lemon slice on top.
You can pour the sauce over the chicken and broccoli.
Below is a picture of what 1-cup of broccoli and 1/2 cup of potatoes looks like (on the plate).
Here is the final meal. I wanted to show you what it looked like on a regular sized dinner plate. I typically use a smaller dessert plate to keep me in check. Plus, it makes it look like I am getting more when I use a smaller plate!
Coconut Oil Roasted Potatoes: Broccoli:
White Wine Lemon Sauteed Chicken:
Hope you enjoy!!
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