With back-to-school underway, Susan Schuman of Our Family Eats has created this chicken, potato and green bean dish to help get dinner on the table fast! This meal can be ready in less than 30 minutes, allowing you to spend extra time with the family.

Lemon zest, garlic and rosemary add a delightful Tuscan twist to this green bean, potato and chicken skillet. The best part? Only having to use one pan to whip up this weeknight favorite, which also makes clean-up a breeze!

• 1 pound petite red potatoes
• 1/2 teaspoon  salt
• 1/4 teaspoon pepper
• 1 pound chicken tenderloins
• 2 tablespoons extra virgin olive oil, divided
• 1 tablespoon chopped fresh rosemary
• 4 cloves garlic, minced
• 1 (12-oz.) bag frozen green beans, thawed
• 1 lemon, zested and juiced

Instructions

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.

While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces. 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. Add remaining oil and potatoes; cook and stir for 5 minutes more to brown potatoes and fully cook chicken.

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
Nutrition
Cal: 240 Chol: 50 mg Sodium: 690 mg
Fat: 7 g Vitamin C 59% Potassium: 137 mg
Carb: 22 g Fiber: 3 g Protein: 22 g