18 February 2016

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
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

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