Lean Plate Club Chicken Family Diner

Makes 4 servings

Sharon

ingredients

For the potatoes:
1 pound small redskin potatoes, washed
2 tbsp olive oil
Salt
Freshly ground black pepper
For the chicken:
4 four oz boneless, skinless chicken breasts, pounded to uniform thickness
2 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
1 tbsp olive oil
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips
2 tbsp finely minced garlic
1 1/2 tsp lemon juice
1 oz crumbled feta cheese
For the zucchini and onions
2 tsp olive oil
1/2 onion, halved and thinly sliced
2 large zucchini, ends trimmed
Salt
Black pepper
1/2 tsp dried basil or oregano

directions

1
For the potatoes: Preheat the oven to 400 degrees. Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes and parboil (do not cook through) for 5 minutes, then drain. Cut the potatoes in half and place in a large bowl. Drizzle the oil over and toss to coat lightly. Season with salt and pepper to taste. Place the seasoned potatoes cut side down on the baking sheet. Roast for 30 to 40 minutes.
2
For the chicken: Sprinkle the chicken breasts with oregano, salt, pepper, and crushed red pepper flakes. Heat 2 tsp of the oil in a large, nonstick skillet over medium-high heat, until the oil shimmers. Add the chicken chicken breasts, cooking on each side for 4 to 5 minutes until lightly browned. Transfer to a plate and set aside. Reduce the heat to medium and add the remaining oil. Add the bell peppers and cook for 3 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the lemon juice and cook for 1 minute. Return the chicken to the skillet. Top with feta cheese, cover and cook for 1 to 2 minutes or until the cheese is slightly melted.
3
For the zucchini and onions: Heat the oil in a large skillet over medium heat. Add the onion and cook for 4 to 6 minutes, stirring constantly. (The onion will not be completely softened.)
4
While the onion is cooking, cut the zucchini into halves and then cut each half into 1/2 inch slices. Add to teh skillet; season with salt and pepper to taste and the dried basil or oregano, stirring constantly. Cook for 3 minutes, stirring to combine the vegetables.

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