Smoky Chicken
Lemon-Dill Crispy Potatoes and Green Beans
Ingredients
- 1 lb boneless, skinless chicken breasts, halved lengthwise
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp kosher salt, divided
- ¼ tsp pepper
- 1½ Tbsp olive oil, divided
- 1 red bell pepper, sliced
Instructions
- Sprinkle chicken with smoked paprika, cumin, and ¼ tsp each salt and pepper. Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet.
- Cook bell pepper in ½ Tbsp hot oil in skillet 3 to 4 minutes or until tender. Sprinkle with ¼ tsp salt. Serve bell pepper with chicken.
Side Dish Ingredients
- 1 (1-lb) pkg baby red potatoes (such as Steamable)
- 2½ Tbsp olive oil, divided
- 1 (12-oz) pkg green beans
- ½ tsp kosher salt, divided
- 1½ Tbsp fresh lemon juice
- 1½ Tbsp chopped fresh dill
- ½ tsp lemon zest
Side Dish Instructions
- Preheat oven to 450°F. Cook potatoes according to package directions.
- Place potatoes on a rimmed baking sheet. Gently smash using bottom of a sturdy glass or a spatula.
- Drizzle with 1 Tbsp oil, and toss; spread in a single layer. Bake 12 to 15 minutes or until potatoes are browned and crisp.
- Meanwhile, cook green beans according to package directions. Sprinkle with ¼ tsp salt.
- Whisk together 1½ Tbsp oil, lemon juice, dill, lemon zest, and ¼ tsp salt. Drizzle oil mixture over potatoes; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
253
|
242
|
495
|
| Fat (g) | 11 | 12 | 23 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 34 | 5 | 39 |
| Carb (g) | 2 | 33 | 35 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 340 | 355 | 695 |
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