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Pan Seared Potatoes and Onions with Chicken Tenders Weight Watchers PointsPlus 6

Happy, Happy Friday! I like Fridays, they are the window to the weekend. Today I did a weight work out instead of walking. I might have to make that choice three times a week. It seems that when I get back from my walk I don’t want to take the time to work out with weights. Even if I have good intentions, rarely does it happen later in the day. I am a get the exercise done in the morning kind of person and then I like to get on with my day.

I have this easy but fabulous one pan meal to share with you. If you don’t buy chicken tenders you really should. They thaw out quicker than chicken breast and they cook up quickly too. Perfect for a last minute dinner idea. I don’t use them all the time because chicken breasts are cheaper but they do come in handy now and then. You can make this dish with chicken breast just allow more time for cooking the breast meat.

The inspiration for this recipe came from an older Weight Watcher cook book recipe that I adapted also borrowing from a favorite dish from my childhood. When I was a kid my mom made the best pan fried potatoes and onions in her cast iron skillet. They would get all crisp and crusty on the bottom and I could eat a plate full! This dish is a healthier version of mom’s fried potatoes and onions with the chicken thrown on top for a one dish meal. It is updated with fresh basil and Kalamata olives. This is comfort food people, and it will make your mouth dance!

Preheat a large deep sided nonstick skillet, add some olive oil, season thawed chicken tenders with Cavender’s Greek seasoning or salt and pepper with a little garlic powder, brown the tenders on both sides, about 4 minutes per side. Remove chicken from skillet and keep it warm. While the chicken is cooking slice your potatoes real thin in even slices so they will cook evenly, do the same with a medium size onion. My potatoes were huge!

Using that already preheated skillet that you browned the chicken in, spray it with a little olive oil non stick spray, put down a layer of potatoes and onions, season with salt and fresh ground black pepper, add another layer to use up all the potatoes and onions, season this layer with salt and fresh ground black pepper.

Let that first layer get golden brown before turning, it takes a while to brown and cook all the potatoes and onions. Be patient because the results are worth it. When the potatoes are all cooked, return the chicken to the pan, add the olives and basil, put the lid on, set the temperature to low and let the chicken finish cooking, 5-10 minutes. I serve it right out of the skillet! Oven roast some broccoli or asparagus and you have a complete meal. Check out the browned potatoes and caramelized onions, tender bites of chicken, the sweet flavor of basil matched with the slightly salty, rich flavor of the Kalamata, olives. Are you drooling yet?

 

Pan Seared Potatoes and Onions with Chicken Tenders

 

  • 1 pound chicken tenders
  • 2 medium size baking potatoes (Yukon gold or russets work well)
  • 1 medium yellow onion, peeled, cut in half, sliced thinly
  • 1 1/2 teaspoons olive oil
  • 1-2 tablespoons fresh basil, chopped ( I use 2 tablespoons basil, we love the flavor)
  • 6 Kalamata olives, pitted, sliced
  • Cavender’s Greek Seasoning, or salt, pepper and little garlic powder

Preheat a large deep sided nonstick skillet, add the olive oil, season thawed chicken tenders with Cavender’s Greek seasoning or salt and pepper with a little garlic powder, brown the tenders on both sides, about 4 minutes per side. Remove chicken from skillet and keep it warm. (While the chicken is cooking slice your potatoes real thin in even slices so they will cook evenly, do the same with a medium size onion.)

Using that already preheated skillet you used for the chicken, spray it with a little olive oil non stick spray, put down a layer of potatoes and onions, season with salt and fresh ground black pepper, add another layer to use up all the potatoes and onions, season this layer with salt and fresh ground black pepper.

Let that first layer of potatoes get golden brown before turning, it takes a while to brown and cook all the potatoes and onions.Just keep turning the mixture after the ones on the bottom get brown. Be patient because the results are worth it. When the potatoes are all cooked, return the chicken to the pan, add the olives and basil, put the lid on, set the temperature to low and let the chicken finish cooking, 5-10 minutes. I serve it right out of the skillet! Oven roast some broccoli or asparagus and you have a complete meal.

Servings; 4  Nutritional Information per serving; 272 calories, 5.25 g Fat, 2.75g Fiber, 24g carbs,28g protein

OldWWP’s 5 / NewWWPP 6

Inspired from a Weight Watcher Recipe in” Cook It Quick”

 

What you eat in private, you wear in public.

author unknown

Tami

Edited 2/5/11 to show new WWPP


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8 comments

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  1. Lindsay says:

    I am totally drooling!!! That looks super yummy :) I love that quote!

  2. tj says:

    I love those chicken tenders! So easy to whip up- handy for everything! That dish looks GREAT! :)

  3. Mary says:

    I don’t know what I like better, the quote or the recipe!

    I have to tell you that I bought some ground turkey and feta today so I can make the turkey burgers you wrote about. I’ll let you know how I like them.

    You are a genius with food!

  4. Bringing Pretty Back says:

    I just discovered your blog and love it. This looks amazing! I am starting to make healthier meals and I am going to try this one. Thanks!

  5. Kat says:

    The recipe looks tasty. Have a nice weekend!

  6. Erica @ Fashion meets Food says:

    Wow! That looks absolutely amazing! I need to make those chicken tenders! Yum!

    xo

  7. Bringing Pretty Back says:

    First let me start by saying congratulations on being married for 31 years! That is awesome! Also, congrats on getting back to your ww goal! Whoo hoo! I am so happy/proud you stopped by my blog! And I loved your comment. YES! Pretty panties and you feel like a million bucks! I ma going shopping tonight to get some!
    Have a prett day!
    Kristin

  8. Java says:

    Hi Tami!!

    I wanted to invite you to join our
    Over 40 Bloggers List!! Us girls have to stick together!!

    Take a look and see if you would like to be added to the list!!

    I am also following this wonderful blog! I can’t wait to read it every day!!

    Looking forward to our new friendship!

    Have a great rest of your weekend!

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