LOW CALORIE RECIPE: 474 Calories/ Serving
INGREDIENTS
2 Pounds Small Red Potatoes (Quartered)
3 Tbsp Extra Virgin Olive Oil
1/2 Tsp Cumin Seeds (optional)
Kosher Salt
Freshly Ground Black Pepper
4 Cloves Garlic (finely chopped)
2 Tbsp Light Brown Sugar (packed)
1 Lemon (1/2 juiced, 1/2 wedged)
Pinch of Red Pepper Flakes
4 Skinless, Boneless Chicken Breast
2 Tbsp Chopped Fresh Cilantro or Parsley
DIRECTIONS
- Preheat oven to 450 degrees
- Toss the potatoes with 1 Tbsp olive oil, cumin seeds, 1/4 Tsp Salt and pepper to taste
- Spread in a large baking pan and roast until the potatoes start to brown (20-25 minutes)
- Heat the remaining 2 Tbsp olive oil in a small skillet over medium heat, add garlic and cook, stirring frequently, until it is lightly golden brown (2 minutes)
- Remove from heat, stir in brown sugar, lemon juice and red pepper flakes
- Remove the baking dish from oven, push the potatoes to both sides and arrange the chicken breasts in the middle of the pan
- Season the chicken breasts with salt and pepper, drizzle the garlic mixture over top
- Return to the oven and bake until the chicken is cooked completely and the potatoes are tender (15-18 minutes)
- Remove from the oven and slice the chicken breasts, add the cilantro and toss with the potatoes
- Serve with lemon wedges and drizzle the pan juices over top prepared plates