Lebanese Chicken and Potatoes

Name: Lebanese Chicken and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 4 boneless skinless chicken breasts; 4 small potatoes; 1 tsp salt; 0.25 cup lemon juice; 1 tbsp Splenda sugar substitute; 1 tbsp apple cider vinegar; 0.75 tbsp olive oil; 1 tsp minced fresh garlic clove; 1 tbsp parsley; 1 tsp black pepper

Chicken, potatoes and apple cider vinegar come together in this dish, fragrant with clove and baked in the oven.

40 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: easy

1
Preheat oven to 400°F. Cut chicken into bite-size pieces. Cut potatoes into bite-size pieces.
2
Place chicken and potatoes in glass casserole dish. Squeeze the juice out of the lemon into a bowl. Remove the seeds.
3
In same bowl with the lemon juice, add the Splenda, vinegar, olive oil, salt, pepper and garlic. You can add more garlic if you like a stronger taste. Mix all these ingredients together.
4
Pour the mixture over the chicken and potatoes and mix well. Make sure that you coat the chicken and potatoes.
5
Place in oven. Cook for about 30 minutes until chicken is done and potatoes are golden. Continue basting during the cooking time.
30 min
6
Depending on the size you cut the potatoes and chicken, you cooking time will very - so you will need to check you time.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.