Lebanese Chicken & Potatoes Recipe

Lebanese Chicken & Potatoes

Total Time 40mins
Prep 10 mins
Cook 30 mins

This is a lighter version of a meal that my friend from Lebanon made when we were in college. All the flavor less all the fat. I ran this through the WW recipe builder and it is 7 points. Add green beans and you have an entire meal for 7 points.

Ingredients

Servings 4

4 boneless skinless chicken breasts
4 small potatoes
1 teaspoon salt
1⁄4 cup lemon juice (fresh)
1 tablespoon Splenda sugar substitute
1 tablespoon balsamic vinegar
3⁄4 tablespoon olive oil
1 teaspoon minced fresh garlic clove
1 tablespoon parsley
1 teaspoon black pepper

Directions

1. Preheat oven to 400°F.
2. Cut chicken into bite-size pieces.
3. Cut potatoes into bite-size pieces.
4. Place chicken and potatoes in glass casserole dish.
5. Squeeze the juice out of the lemon into a bowl. Remove the seeds.
6. In same bowl with the lemon juice, add the Splenda, balsamic vinegar, olive oil, salt, pepper and garlic. You can add more garlic if you like a stronger taste. Mix all these ingredients together.
7. (The builder in Zaar had a problem recognizing minced garlic. Fresh Garlic will work, but I use the minced garlic that is packaged in a jar).
8. Pour the mixture over the chicken and potatoes and mix well. Make sure that you coat the chicken and potatoes.
9. Place in oven. Cook for about 30 minutes until chicken is done and potatoes are golden. Continue basting during the cooking time.
10. Depending on the size you cut the potatoes and chicken, you cooking time will very - so you will need to check you time.
11. Enjoy.

Source: food.com

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