Lemon-Herb Chicken with Roasted Potatoes and Easy Caesar Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

juice of 2 lemons (about 1/3 cup)

2 tablespoons chopped fresh basil or 2 teaspoons dried basil

1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

2 teaspoons chopped garlic

4 boneless, skinless chicken breast halves (about 1 3/4 pounds)

1 tablespoon plus 1 1/2 teaspoons olive oil

14 ounces small red potatoes, quartered

4 teaspoons olive oil

1 tablespoon fresh rosemary or 1 teaspoon dried rosemary

2 slices whole-wheat bread

3 teaspoons chopped garlic

12 anchovy fillets, sliced

juice of 1/2 lemon (about 2 tablespoons)

2 tablespoons extra-virgin olive oil

1/8 teaspoon salt

8 romaine lettuce leaves, cut into bite-size pieces

freshly ground black pepper

Directions:

1. Chicken: Mix lemon juice, basil, oregano and garlic. Season chicken with salt and pepper. Heat oil over medium heat in a large skillet. Cook chicken 8 minutes; turn and cook 5 minutes more. Add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes.
2. Potatoes: Heat oven to 450°F. Toss all ingredients in a roasting pan and cover with foil. Cook 20 minutes. Remove foil; cook 20 minutes more, stirring once.
3. Salad: Toast bread until very crisp, then rub each slice with 1 teaspoon garlic. Beat remaining 1 teaspoon garlic with anchovies, lemon juice, oil and salt with a fork in a salad bowl until well emulsified. Add lettuce; toss to evenly coat leaves. Grind black pepper over salad. Dice garlic toast and add croutons to salad. Toss again to mix well. Serve salad immediately.
4. Nutritional analysis per serving: 508 calories, 19.7 g fat (3.1 g saturated), 29.9 g carbohydrates, 4.3 g fiber, 51.3 g protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›

By RecipeOfHealth.com