Makes: 4 servings
Prep: 15 minutes
Bake: 450 for 30 minutes
Ingredients:
1 1/2 Boneless, Skinless chicken thighs cut into 1 inch pieces (I don't like thigh meat so I subsitute with chicken breast)
1 1/2 lbs baking potatoes, unpeeled, cut into 1/2 inch pieces
1 sweet onion, cut into 8 wedges
1 green pepper, cored, seeded & cut into 1/2 inch strips
4 garlic cloves, sliced
2 Tbsp olive oil
2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 lemon, cut into wedges, plus more for serving (optional)
1/2 cup parsley, chopped
Directions:
Heat oven to 450. Coat 13 x 9 x 2 inch baking dish with nonstick cooking spray.
Add chicken, potatoes, onion, green pepper and garlic. Toss with olive oil and season with paprika, salt and pepper.
Squeeze lemon wedge over top and scatter wedges over casserole.
Bake at 450 for 30 minutes or until chicken reaches 160. Stir once after 20 minutes.
Scatter parsley over top. Serve with additional lemon if desired.
Per serving:
454 cal
16 g fat
37 g protein
43 g carb
5 g fiber
721 mg sodium
166 mg cholesterol
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