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Prep Time:20 minsAdditional Time:55 minsTotal Time:1 hr 15 minsServings:1Yield:1 servingJump to Nutrition Facts
Prep Time:20 minsAdditional Time:55 minsTotal Time:1 hr 15 minsServings:1Yield:1 serving
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:1
Servings:
1
Yield:1 serving
Yield:
1 serving
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonslemon juice2tablespoonsolive oil, divided2clovesgarlic, minced½teaspoonground cumin½teaspoonsalt¼teaspoonground cinnamon¼teaspoonground turmeric¼teaspoonground pepper12ouncesYukon Gold potatoes (2 medium), peeled and cut into 1/2-inch chunks1mediumred bell pepper, sliced1smallonion, thinly sliced12ouncesboneless, skinless chicken thighs, trimmedChopped fresh parsley or chives for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonslemon juice
2tablespoonsolive oil, divided
2clovesgarlic, minced
½teaspoonground cumin
½teaspoonsalt
¼teaspoonground cinnamon
¼teaspoonground turmeric
¼teaspoonground pepper
12ouncesYukon Gold potatoes (2 medium), peeled and cut into 1/2-inch chunks
1mediumred bell pepper, sliced
1smallonion, thinly sliced
12ouncesboneless, skinless chicken thighs, trimmed
Chopped fresh parsley or chives for garnish
DirectionsCombine lemon juice, 1 Tbsp. oil, garlic, cumin, salt, cinnamon, turmeric, and pepper in a medium bowl. Transfer half the mixture to another medium bowl. Add potatoes, bell pepper, and onion to one bowl; toss to coat. Add chicken to the second bowl; toss to coat. Cover both bowls and let marinate in the refrigerator for 30 minutes.Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and drizzle with the remaining 1 Tbsp. oil.With a slotted spoon, transfer the vegetable mixture and the chicken to the prepared baking sheet (discard the marinade). Roast, stirring occasionally, until the chicken is cooked through and the potatoes are tender and lightly browned at the edges, 25 to 28 minutes. (Refrigerate half the chicken and half the vegetable mixture for another use; see Associated Recipes.) Garnish with parsley (or chives), if desired.TipsAssociated Recipes:Potato Hash with Sausage & Fried EggOriginally appeared: Diabetic Living Magazine, Spring 2020
Directions
Combine lemon juice, 1 Tbsp. oil, garlic, cumin, salt, cinnamon, turmeric, and pepper in a medium bowl. Transfer half the mixture to another medium bowl. Add potatoes, bell pepper, and onion to one bowl; toss to coat. Add chicken to the second bowl; toss to coat. Cover both bowls and let marinate in the refrigerator for 30 minutes.Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and drizzle with the remaining 1 Tbsp. oil.With a slotted spoon, transfer the vegetable mixture and the chicken to the prepared baking sheet (discard the marinade). Roast, stirring occasionally, until the chicken is cooked through and the potatoes are tender and lightly browned at the edges, 25 to 28 minutes. (Refrigerate half the chicken and half the vegetable mixture for another use; see Associated Recipes.) Garnish with parsley (or chives), if desired.TipsAssociated Recipes:Potato Hash with Sausage & Fried Egg
Combine lemon juice, 1 Tbsp. oil, garlic, cumin, salt, cinnamon, turmeric, and pepper in a medium bowl. Transfer half the mixture to another medium bowl. Add potatoes, bell pepper, and onion to one bowl; toss to coat. Add chicken to the second bowl; toss to coat. Cover both bowls and let marinate in the refrigerator for 30 minutes.
Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and drizzle with the remaining 1 Tbsp. oil.
With a slotted spoon, transfer the vegetable mixture and the chicken to the prepared baking sheet (discard the marinade). Roast, stirring occasionally, until the chicken is cooked through and the potatoes are tender and lightly browned at the edges, 25 to 28 minutes. (Refrigerate half the chicken and half the vegetable mixture for another use; see Associated Recipes.) Garnish with parsley (or chives), if desired.
Tips
Associated Recipes:Potato Hash with Sausage & Fried Egg
Originally appeared: Diabetic Living Magazine, Spring 2020
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Nutrition Facts(per serving)509Calories23gFat39gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
