Recipe: Greek Chicken and Potatoes

This week I have no menu planned since Mr. Man is gone. Within the last couple of weeks, I just froze portions of our leftovers for me while he is gone. I will do this when I know he will be away for a short period of time. It is even a part of my preparation for when he deploys. It gives me quick and healthy home cooked meals whenever I am busy or just not in the mood to cook. So this week, I will share two recipes that I really enjoy. 

This one is the Greek Chicken and Potatoes. I really enjoyed this, and I like that there is a variety of ways you can do it. I cut the chicken up this go round, but in the past, I would leave the chicken whole and marinate it before cooking it. This time I wanted a quicker version, so I cut the chicken breasts. Super easy, super delicious, and super quick! I hope you enjoy.

Greek Chicken and Potatoes:

Ingredients:

·         2 boneless skinless chicken breasts, cut in 3/4 inch cubes

·         2 cups potatoes, cubed

·         3 cloves garlic, minced

·         1 chicken bullion cube, dissolved in

·         1/2 cup water

·         1/4 cup olive oil

·         1/4 cup fresh lemon juice

·         1 teaspoon dried oregano

·         salt and pepper

Directions:

1.      1 Preheat oven to 400°F Place chicken, potatoes, and garlic in a 9 X 13 inch glass baking pan.

2.      2 Mix well to get everything evenly distributed in the pan.

3.      3 Season with salt and pepper.

4.      4 Pour the chicken bouillon over all.

5.      5 Whisk olive oil, lemon juice and crumbled oregano together.

6.      6 Pour evenly over chicken and potatoes.

7.      7 Bake approximately 30-35 minutes until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.