LEBANESE CHICKEN & POTATOES - WW FRIENDLY - 7 POINTS
This is a lighter version of a meal that my friend from Lebanon made when we were in college. All the flavor less all the fat. I ran this through the WW recipe builder and it is 7 points. Add green beans and you have an entire meal for 7 points.
Provided by Alice Robertson Cla
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Cut chicken into bite-size pieces.
- Cut potatoes into bite-size pieces.
- Place chicken and potatoes in glass casserole dish.
- Squeeze the juice out of the lemon into a bowl. Remove the seeds.
- In same bowl with the lemon juice, add the Splenda, balsamic vinegar, olive oil, salt, pepper and garlic. You can add more garlic if you like a stronger taste. Mix all these ingredients together.
- (The builder in Zaar had a problem recognizing minced garlic. Fresh Garlic will work, but I use the minced garlic that is packaged in a jar).
- Pour the mixture over the chicken and potatoes and mix well. Make sure that you coat the chicken and potatoes.
- Place in oven. Cook for about 30 minutes until chicken is done and potatoes are golden. Continue basting during the cooking time.
- Depending on the size you cut the potatoes and chicken, you cooking time will very - so you will need to check you time.
- Enjoy.
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