Lemon-Garlic Chicken and Peas With Baby Potatoes
This one-skillet dinner combines tender chicken thighs and baby potatoes in a bright, citrus-infused broth. It’s a complete, effortless meal that brings the fresh flavors of spring to your table in just 30 minutes.
4 Serving(s)
Ingredients
- 1 tbsp. Schnucks olive oil
- 1 1/2 lb. Schnucks boneless, skinless chicken thighs
- 1 lb. baby potatoes, halved
- 1 cup Schnucks 33%-less-sodium chicken broth
- 2 tsp. minced garlic
- 1 lemon, zested and juiced (about 1 tsp. zest and 2 tbsp. juice), plus more zest for garnish
- 1 cup Schnucks frozen green peas
Instructions
- In a large skillet over medium-high heat, add oil. If desired, season chicken with salt and pepper. Arrange chicken in skillet; cook until lightly browned, 4–5 minutes per side.
- Add potatoes and broth and bring to a simmer. Stir in garlic, lemon zest and lemon juice. Reduce heat to medium, cover and cook until potatoes are tender and chicken’s internal temperature reaches 165 degrees, 12–15 minutes.
- Stir in peas; cook, uncovered, until warmed through, 2–3 minutes. Serve immediately garnished with additional lemon zest.
Nutrition Facts
364 Calories Per ServingFat: 10gSaturated Fat: 2gCholesterol: 158mgSodium: 301mgCarbohydrates: 31gFiber: 5gSugars: 4gProtein: 39gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe