Ingredients
2 tablespoons water 12 ounces fingerling potatoes, halved 5 tablespoons extra-virgin olive oil, divided 8 skinless, boneless chicken thighs (about 1 1/2 lb.) 1 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 1 red Fresno chile, halved crosswise 1 cup fresh flat-leaf parsley leaves 1 cup fresh cilantro leaves 1 tablespoon chopped shallots 2 garlic cloves 2 tablespoons fresh lemon juice
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Nutritional Information
Calories 433 Fat 24.9g Satfat 4.4g Monofat 15.1g Polyfat 4.2g Protein 36g Carbohydrate 17g Fiber 2g Cholesterol 160mg Iron 3mg Sodium 669mg Calcium 52mg Sugars 2g Est. added sugars 0g
How to Make It
Step 1
Place 2 tablespoons water and potatoes in a microwave-safe bowl; cover and microwave at HIGH 4 minutes or until almost tender.
Step 2
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to pan; cook 5 minutes on each side. Remove from pan; keep warm.
Step 3
Cut half of chile into thin slices; finely chop remaining half. Add potatoes and chile slices to drippings in pan; cook 4 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Step 4
Place chopped chile, parsley, cilantro, shallots, and garlic in a mini food processor; pulse to combine. Add remaining 3 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and juice; process until smooth. Serve with chicken and potatoes. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.C.G
