Skillet chicken with citrus potatoes (clean eating)Posted: February 11, 2012
I loved this meal. Everything about it was great! It was easy to throw together. The flavors were light and refreshing and it made the house smell great while cooking
This was another hit from Clean Eating Magazine. Definitely give this one a try.
I did cube the fruits not slice and it was just fine! I also seasoned the chicken with a bit of Pampered Chef citrus basil spice. Just perfect!
Olive oil cooking spray
1 lb red, white or Yukon Gold potatoes, scrubbed well and cut into ¾-inch wedges
½ lemon, peel-on, halved, cut into thin slices and seeds removed
½ orange, peel-on, halved and cut into thin slices
2 tbsp olive oil, divided
¾ tsp fresh ground black pepper, divided
½ tsp fine sea salt, divided
4 6-oz boneless, skinless chicken breasts
2 tsp chopped fresh parsley, optional
Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat oven to 400°F.
Spray a large rimmed baking sheet with cooking spray. In a large bowl, combine potatoes, lemon, orange, 1 tbsp olive oil, ¼ tsp pepper and ¼ tsp salt. Arrange on sheet, transfer to bottom third rack of oven and roast for 10 minutes. Remove from oven, toss and return to bottom third of oven; continue roasting.
Meanwhile, in a large ovenproof skillet, heat remaining 1 tbsp oil on medium-high. Sprinkle both sides of each chicken breast with remaining ½ tsp pepper and remaining ¼ tsp salt. Add chicken, smooth side down, and cook until browned, about 5 minutes. Turn chicken, transfer skillet to top third rack of oven and roast until cooked through, about 8 minutes. Remove skillet from oven and transfer chicken to a platter or serving plates; cover loosely with foil and set aside. (NOTE: Skillet handle will be hot, so exercise caution when handling.)
Remove potato mixture from oven; toss and continue roasting until browned, about 5 minutes. Serve chicken with potato mixture; drizzle with any skillet juices and, if desired, sprinkle with parsley.