Ingredients

• 8 small red potatoes, quartered (about 3/4 pound)
• 1 lemon, zested and juiced
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1 cup water
• 2 (6 to 8 ounce) boneless and skinless chicken breast
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 2 cups arugula

Instructions

1. Preheat the oven to 400° F.
2. On the stovetop, heat a large, oven-proof skillet over medium heat. Add the potatoes, lemon zest, lemon juice, garlic, crushed red pepper flakes, and water. Bring the mixture to a simmer.
3. Cover and continue to simmer until the potatoes are cooked through, about 10 minutes.
4. Meanwhile, pat the chicken breasts dry and season them with the salt, pepper, and thyme.
5. Remove the lid and add the chicken breasts on top of the potatoes.
6. Bake for 30 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.
7. Place a chicken breast on each plate and top it with 1/2 cup of the arugula. Drizzle the pan juices over the arugula and serve the potatoes on the side.

Yield: 2 servings | Calories: 347 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: o g | Carbohydrates: 33 g | Fiber: 4 g | Sugar: 3 g | Protein: 43 g | Cholesterol: 124 mg | Sodium: 354 mg

SmartPoints (Freestyle): 4