A One-Pot Recipe! 

And So Delicious!







4 teaspoons canola oil or olive oil

1 tsp dried thyme, crushed

1/4 tsp salt

1/4 tsp ground black pepper

1 pound fingerling potatoes, halved lengthwise, or tiny new red potatoes, halved

4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)

2 cloves garlic, minced

1 lemon, thinly sliced



1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the thyme, the salt, and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.

2. Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.

3. Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining 1/2 teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender.

Makes 4 Servings

255 calories per serving

Recipe from Diabetic Living