It’s no secret that eating and living a Mediterranean lifestyle helps promote heart health and weight loss. But fast-paced modern living makes it hard to stick to any diet. That’s why we’ve put together some 30-minute meals to help you get the most out of your cooking and maintain your healthy, on-the-go lifestyle.
Lemon-thyme roasted chicken with fingerlings is not only delicious; it’s also entirely compliant with the Mediterranean Diet guidelines. What are you waiting for? Dive in and impress the family with your cooking skills.
LEMON-THYME ROASTED CHICKEN
Source: Diabetic Living Magazine
Makes 4 servings
- 4 teaspoons canola oil or extra-virgin olive oil, divided
- 1 teaspoon crushed dried thyme, divided
- ½ teaspoon kosher salt or ¼ teaspoon regular salt
- ¼ teaspoon freshly ground black pepper
- 1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
- 4 small skinless, boneless chicken breast halves (1 to 1¼ pounds total)
- 2 cloves garlic, minced
- 1 lemon, thinly sliced
Prep & Cook
- In a very large skillet, heat 2 teaspoons oil over medium heat. Stir ½ teaspoon thyme, salt and pepper into the oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
- Stir potatoes; push to one side of the skillet. Add the remaining 2 teaspoons oil. Arrange chicken breast halves on the other side of the skillet. Cook, uncovered, for 5 minutes.
- Turn chicken. Spread garlic over chicken breast halves; sprinkle with the remaining ½ teaspoon thyme. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender.