1½poundschicken breasts, boneless, skinless, cut into 1-inch pieces
1½tablespoonsolive or avocado oil
¼teaspoonsalt
¼teaspoonblack pepper
Potatoes
1tablespoonolive or avocado oil
1poundbaby dutch yellow potatoes, halved
½cupchicken stock or broth
2½tablespoonslemon juice
1teaspoongarlic, minced
¾teaspoonsalt
½teaspoononion powder
1teaspoondried thyme
1teaspoondried parsley
1tablespoonfresh 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.