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Chicken: One Pan Chicken & Potatoes

Source of Recipe

domsmom


Recipe Introduction

From member domsmom: Here's a quick one-disher that has your protein, carb and a little vegetable. This makes a fair amount, so I split mine equally between two baking dishes.

List of Ingredients

* 3 lbs boneless chicken breast
* 4 Yukon Gold potatoes
* 4 medium yams
* 2 medium onions
* 8 oz pkg of mushrooms
* 1 can chicken broth (low sodium)
* garlic powder
* onion powder
* dried basil
* ground paprika
* fresh ground black pepper


Recipe

Remove skin and cut off any visible fat from chicken breasts. Cut into smaller pieces, about 3-4 oz each. Slice all potatoes into about 1/2 inch thick slices. Slice mushrooms and onions. Put the chicken in a baking dish, sprinkle with garlic powder, onion powder, dried basil, paprika, and black pepper. Layer potatoes, mushrooms and onions on top. Pour chicken broth over all and cover with foil. Bake at 350 degrees for about 50 minutes or until potatoes are soft. If you like, remove foil and broil for a few minutes to crisp top.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
Evening Snack

This Recipe Contains: Protein B, Carbohydrate A
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Other member's notes:

I made it in a roaster pan to fit all the recipes requirements. I had to cook it a little longer. I did slice the potatoes as thin as I could. 80 minutes worked for me.

Next time, I think I'll put in less paprika and maybe some fresh green beans. I put in more liquid than called for and the potatoes which were in the liquid cooked faster than those on top.... It took about 65 minutes (the last 15 without the foil) for the potatoes to be done.

The easiest way I have found is to measure the weight of the meat I use and divide by 2... that tells how many servings I will get from a recipe.... Then add the appropriate amount of potatoes (and/or anything else which is a measured item = non-free food) for the number of servings I am making.

For example: If I use 1 lb of chicken = 8 servings. As a type A, I get 1/2 potato as a serving, so I would use 4 potatoes = 8 servings x 1/2 potato per serving (using a combination of yukon gold & sweet/yam in this recipe). All other items are free, so there is no big deal if I get a little more or less. Then, when the dish is cooked, I would divide it into 8 equal servings.