One Dish Tuscan Skillet Dinner

When the U.S. Potato Board invited me to develop a few recipes for them I knew immediately that I wanted to make an easy weeknight meal that would be welcome on any family’s dinner table.  After all potatoes are one of the family-friendliest ingredients around.  This One Dish Tuscan Skillet is exactly what I wanted so it’s no wonder this recipe keeps ending up on my weekly meal plan.

All of the ingredients are family-friendly, inexpensive, and healthy.  The perfect combination of lemon, garlic, and rosemary fill each bite full of bright flavors.  It’s sugar free, dairy free, and gluten free.  It’s simple to throw together and at the end of the meal there’s only one pan to clean.  Think it sounds too good to be true?  I promise it’s not.

The key to getting away with just one pan for this meal is to follow the steps closely.  I usually tell you all to feel free to do things differently if it works for you, but in this case everything has been thought through to save time and energy.  So don’t shoot yourself in the foot by overthinking things.  Just follow along and in about 30 minutes you’ll be sitting down to a meal that will have everyone around the table smiling.  Especially the person who has dish duty that night.

To find more family-friendly recipes and tips for using potatoes check out the Potato Goodness website.

One Dish Tuscan Skillet
serves 4-6

1 pound petite red potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chicken tenderloins
2 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh rosemary
4 cloves garlic, minced
1 (12-oz.) bag frozen green beans, thawed
1 lemon, zested and juiced

Cut each potato into 4 wedges. Place in a large microwave-safe bowl and season with salt and pepper. Microwave on HIGH for 4 minutes. Stir and microwave for 4 minutes more.

While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes or until nicely browned, stirring frequently. Add remaining oil and potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.

Stir in rosemary, garlic, green beans, lemon zest and juice. Cook for a few minutes more to heat through. Season to taste with salt and pepper.

Original recipe developed by Our Family Eats.

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