__________________________________________________________________________
Chicken Oregano Psito with Potatoes
(Baked Chicken, Greek Style)
__________________________________________________________________________
From member TimdaGreek This
chicken dish is traditionally served on Sundays in Greek families along
with a
salad and potatoes, pilaf (rice cooked in nsa chicken broth with
onions), or
pasta. I made a few changes from how we used to cook it in order for the
meal
to be plan-friendly. Kali Oreksi! (Bon Appétit)
- ¼ cup lemon juice
-
6 skinless, boneless chicken
breasts
-
14 small Yukon Gold potatoes, peeled (optional), cut either bite-size or
in
half
-
3 teaspoons dried oregano
-
¾ cup nsa
chicken broth
-
4 garlic cloves, minced
-
½ cup white
wine
-
10 to 12 twists freshly ground black pepper
Preheat oven to 350 degrees F. Place chicken and cut potatoes in baking
pan
lined with foil for easy cleanup. Coat chicken and potatoes with lemon
juice.
Add white wine and chicken broth. Sprinkle chicken and potatoes evenly
with
oregano, garlic and pepper. Bake in oven at 350 degrees F for about an
hour
(check chicken and potatoes at 50 minutes).
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack
This Recipe Contains: Protein B, Carb A
How
do I
measure out a serving?