Chicken & Greens with Rosemary Potatoes & Gremolata

Don’t let the name intimidate you: gremolata is a gussied-up name for an easy-to-make herb condiment that tastes fresh like a spring day. It breathes new life into this simple meal of chicken and potatoes. On the side, you’ve also got a cheerful salad of arugula, cranberries, and walnuts in a lemony dressing—just the thing to put a happy, hearty smile on your face!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place potatoes in med. pot with enough salted water to cover by 2”. Bring to a boil; cook (10-12 min.) until tender & drain.

Step 2

With your hand on top of one chicken breast, cut ¾ of the way, parallel to cutting board, stopping before you slice it completely. Repeat with other breast. Place chicken in med. bowl with juice of one lemon half, half of garlic, & lg. drizzle of olive oil. Season with salt/pepper; toss to coat & set aside to marinate.

Step 3

GREMOLATA: In sm. bowl, combine parsley, lemon zest, & pinch of remaining garlic. Stir in lg. drizzle of olive oil; season with salt/pepper.

Step 4

Heat drizzle of olive oil in lg. pan over med.-high. Remove chicken from marinade, shaking off excess, & add to pan. Cook (3-4 min. per side) until browned/ no longer pink in center. Remove from pan; set aside & rest (5 min.) TIP: Cover chicken with aluminum foil to keep warm.

Step 5

While chicken rests, toss together potatoes, rosemary, shallot, remaining garlic, & drizzle of olive oil in same pan over med.-high. Cook (3-4 min.) until fragrant & starting to brown at edges, stirring occasionally. Season generously with salt/pepper.

Step 6

In med. bowl, whisk together a squeeze of lemon juice & a lg. drizzle of olive oil. Add arugula, cranberries, & walnuts; toss to coat & season with salt/pepper. Divide salad between plates, then add chicken & potatoes. Spoon gremolata over chicken.

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