Name: Lemon Herb Chicken and Potato Skillet
Total time: 30 min
Yield: 4
Ingredients: 1.5 lb Boneless, skinless chicken breasts or thighs; 1 lb Baby potatoes; 2 large Bell peppers (any color); 0.5 medium Red onion; 3 tbsp Olive oil; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 1 medium Lemon; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 tbsp Fresh parsley (optional); 2 tbsp Water

Before you start Use a covered microwave-safe dish to cook the potatoes while the chicken cooks; finish everything in one large skillet.

Cooking instructions

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Allow 10 minutes to prepare: chop chicken into 1-inch pieces, cut baby potatoes into quarters, chop bell peppers and slice red onion. Keep raw chicken separate from the vegetables.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 8-10 minutes, turning, until every piece reaches 165 F (74 C). Transfer cooked chicken to a clean plate.
Meanwhile, put the quartered potatoes and 2 tablespoons water in a covered microwave-safe dish with a vent. Microwave for 7-8 minutes until fork-tender; carefully drain away from the raw-chicken preparation area.
Add the remaining 2 tablespoons olive oil, peppers and onion to the skillet. Cook for 4-5 minutes until crisp-tender, stirring.
Return cooked chicken and cooked potatoes to the skillet. Add oregano, garlic powder, salt, pepper and lemon juice; toss over the heat for 2 minutes. Finish with optional parsley and serve.