Lebanese Chicken Potatoes Ww Friendly 7 Points
Discover the perfect weeknight dinner with this Lebanese Chicken and Potatoes recipe, a flavorful and WW-friendly dish that's just 7 points per serving! Packed with wholesome ingredients, like juicy chicken breast, tender golden potatoes, fresh parsley, and a vibrant medley of Middle Eastern spices—cumin, coriander, and paprika—this recipe delivers bold flavors while staying health-conscious. A dash of garlic and fresh lemon juice adds a zesty twist, while the one-pan preparation keeps things quick and easy. Ready in under an hour, this satisfying roasted chicken dish is both meal prep-friendly and perfect for pairing with a simple side salad or steamed veggies. Treat yourself to this light yet hearty dinner that's sure to delight the entire family!
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Recipe Information
Ingredients
- 450 grams Chicken breast
- 500 grams Potatoes
- 1 tablespoon Olive oil
- 4 cloves Garlic cloves
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- as needed Nonstick cooking spray
Instructions
Preheat the oven to 200°C (400°F). Lightly spray a baking dish with nonstick cooking spray and set aside.
Peel and cut the potatoes into 1-inch cubes. Place them in a bowl and toss with 1/2 tablespoon of olive oil, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the potatoes evenly in the prepared baking dish.
Bake the potatoes in the preheated oven for 20 minutes, stirring halfway through, until they begin to soften and turn golden.
Meanwhile, cut the chicken breasts into bite-sized pieces and place them in a bowl. Add the remaining 1/2 tablespoon of olive oil, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, minced garlic cloves, and fresh lemon juice. Toss thoroughly to coat the chicken with the seasoning.
After the potatoes have cooked for 20 minutes, remove the dish from the oven and add the marinated chicken pieces on top of the potatoes. Stir everything together gently to combine.
Return the baking dish to the oven and bake for an additional 20 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
Remove the dish from the oven and sprinkle with fresh chopped parsley for garnish.
Serve warm and enjoy! This dish pairs well with a simple side salad or steamed vegetables.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3899 mg | 170% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 7.1 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4236 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
