Chicken Vesuvio

Chicken Vesuvio
Source: 1001 Low-Carb Recipes For Life

Yield: 8 servings

8 boneless, skinless chicken breast halves (6 oz each)
4 cups unpeeled red potato wedges
¼ cup chopped green onions and tops
¼ cup lemon juice
3 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp chopped fresh, or 1 tsp dried, rosemary leaves
1 Tbsp chopped fresh, or 1 tsp dried, oregano leaves
2 cups sliced mushrooms
¼ cup sliced pitted black olives

Arrange chicken and potatoes in lightly greased 13x9” baking pan.  Top with combined green onions, lemon juice, olive oil, garlic, rosemary, and oregano.

Bake chicken and potatoes, covered, at 400 degrees 25 minutes.  Add mushrooms and olives to pan.  Bake, covered, until chicken is cooked through and potatoes are tender, about 20 minutes.

 

Servings	Calories	Fat	Carbs	Fiber	Protein
8	285	8	12	1	41

 

Amount	Measure	Ingredient	Class
8	each	chicken, breast, b/s	meat
4	cups	potato, red	produce
4-Jan	cups	green onions	produce
2	each	lemon	produce
3	Tbsp	oil, olive	baking
4	cloves	garlic	produce
1	tsp	rosemary, dry	spices
1	tsp	oregano, dry	spices
2	cups	mushrooms, sliced	produce
4-Jan	cups	olives, black, sliced	canned