Chicken and Potatoes With Lemon and Sage



¼ tsp. ground sage

2 Tbsp. grated lemon rind

6 Tbsp. fresh lemon juice

1½ Tbsp. olive oil

¼ tsp. salt

4 3-oz. chicken breasts, skinless, boneless

1 cup red skinned potatoes, peeled and sliced

1 16-oz. can fat-free, low-sodium chicken broth

1 lemon, sliced thin



Combine sage, 1 Tbsp. lemon rind, 3 Tbsp. lemon juice, ½ Tbsp. oil and salt in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator for 1 hour. Remove chicken from bag and pat dry; discard marinate.


Heat 1 Tbsp. oil in a large skillet over medium heat. Add chicken and cook for 3 minutes on each side. Reduce heat to medium-low. Add 1 Tbsp. lemon rind, 3 Tbsp. lemon juice, potatoes and broth; simmer for 15 minutes, or until potatoes are done and chicken is cooked through. Garnish with lemon slices.


Yield:               4 servings

Prep Time:      1 hour, 20 minutes

Cook Time:     20 minutes

Difficulty:        2


Nutrition Facts

Calories           186

Fat Calories   56

Total Fat         6.3g

Saturated Fat            1g

Cholesterol     49.3mg

Sodium           231.8mg

Total Carbohydrate   12.3g

Dietary Fiber 2.1g

Sugars           2g

Protein           21.8g