1 1/2lbschicken breasts, boneless, skinless, cut into 1-inch pieces
1 1/2tbspolive or avocado oil
1/4tspsalt
1/4tspblack pepper
Potatoes
1tbspolive or avocado oil
1lbbaby dutch yellow potatoes, halved
1/2cupchicken stock or broth
2 1/2tbsplemon juice
1tspgarlic, minced
3/4tspsalt
1/2tsponion powder
1tspdried thyme
1tspdried parsley
1tbspfresh oregano, chopped
Instructions
Add 1 1/2 tablespoon oil to a large skillet. Heat on medium high. Once pan is hot, add your chicken. Salt and pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning but should not be cooked through. Remove from skillet and set aside.
Add remaining tablespoon of oil to skillet. Now add potatoes and saute, stirring occasionally, for 10 minutes or until outside of potatoes are browned. Potatoes shouldn't be cooked through quite yet.
Reduce heat to medium. Add chicken back to skillet along with chicken stock, lemon juice, and minced garlic. Sprinkle with salt, onion powder, dried thyme, and dried parsley. Stir. Cover. Simmer for 5 to 7 minutes or until potatoes and chicken are cooked through.
Taste. Add more salt or lemon juice if desired. Stir in fresh oregano and serve!
Notes
Don't have baby dutch yellow potatoes? You can use any white or gold potato if you like. Just be sure to cut them into 1-inch pieces so they'll cook evenly with the chicken.