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Nutrition Facts
Serving Size | |
Amount Per Serving |
Calories | 279 |
| % Daily Value |
Total Fat 4.5g | 15% |
Cholesterol 72mg | |
Sodium 78mg | |
Total Carbohydrate 29.0g | 42% |
Dietary Fiber 4.0g | 6% |
Protein 30.0g | 43% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
25 min. |
35 min. |
4 |
279 |
Parsley Chicken Breast With Red Potatoes and Salad
Ingredients:
Potatoes:
|
4 medium-sized red potatoes
|
1 onion
|
Black pepper to taste
|
1 teaspoon olive oil
|
Chicken:
|
4 boneless, skinless chicken breast halves
|
Dash paprika
|
Dash garlic powder
|
Juice of 1 lemon
|
2 tablespoons fresh-chopped parsley
|
Salad:
|
Large tossed salad
|
Flavored vinegar |
Instructions:
1 | Slice potatoes and onion and mix together with pepper and olive oil in a large glass dish; cover with plastic wrap. |
2 | Place chicken breasts a few inches apart in a large glass baking dish. Top each with paprika, garlic, lemon and parsley. |
3 | Bake covered for 3 minutes in the microwave and then finish for 10 minutes in a preheated 350 degree oven. |
4 | When the chicken goes in the oven, place the potatoes in the microwave and cook for 10 minutes or until tender. Serve the chicken and the potatoes immediately with a tossed salad. |