Tuscan Potato Skillet

Ingredients, directions and serving information for Tuscan Potato Skillet.

• 10 petite red potatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound chicken pieces
• 2 tablespoons extra virgin olive, divided
• 1 tablespoon chopped fresh rosemary
• 4 cloves garlic, minced
• 2 1/2 cups frozen green beans, thawed
• 1 lemon, zested and juiced

1. Cut each potato into 4 wedges. Place in a large microwave-safe bowl and season with salt and pepper. Microwave on HIGH for 4 minutes. Stir and microwave for 4 minutes more.
2. While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes or until nicely browned, stirring frequently.
4. Add remaining oil and potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.
5. Stir in rosemary, garlic, green beans, lemon zest and juice. Cook for a few minutes more to heat through. Season to taste with salt and pepper.