This last week of September, add a fun Tuscan twist to your dinners. Lemon zest, garlic and rosemary feature in this easy-to-make delicious dish!
In Georgia, we primarily grow Irish potatoes, also known as thin-skinned potatoes. Potatoes are the world’s largest food crop, with the United States being the 4th largest producer. Within the country, Idaho is the largest producer. The popularity of potatoes is good news because they are exceptionally healthy foods!
Potatoes are a very good source of vitamin B6, potassium, and vitamin C. Baked potatoes are low calorie and good for the heart. Scientists at the Institute for Food Research have also found that potatoes have blood pressure-reducing capabilities! Compounds called kukoamines are known for lowering hypertension, and potatoes have these in spades.
In the state of Georgia, Irish potatoes are in season from May to September. But they are available all year round at your local farmer’s market!
10 petite red potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chicken pieces
2 tablespoons extra virgin olive (divided)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
4 cloves garlic (minced)
2 1/2 cups frozen green beans (thawed, 12 oz. bag)
1 lemon (zested and juiced)
1 squash (individual choice)
- 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.
Total carbohydrate 27g
Potassium 1029 mg
- United States Department of Agricultiure Economic Research Service. Vegetables & Pulses: Potatoes. 2016 [cited 2016; Available from: http://www.ers.usda.gov/topics/crops/vegetables-pulses/potatoes.aspx.
- Parr, A.J., et al., Dihydrocaffeoyl polyamines (kukoamine and allies) in potato (Solanum tuberosum) tubers detected during metabolite profiling. Journal of Agricultural and Food Chemistry, 2005. 53(13): p. 5461-5466.
Recipe courtesy of the United States Department of Agriculture.