Tuesday, February 1, 2011

Baked Chicken, Dijon Potatoes, Green Beans

The post title was tonight's dinner. Aaron and I both thought this was a tasty and filling meal. The kids thought the chicken was overspiced but good without as much seasoning, and they both ate the potatoes and green beans. Well, Ellie mostly ate her green beans and devoured the potatoes. Caleb declared the potatoes too sweet until he tried a regular-sized bite at which point he said "these aren't sweet!" Right... cooking for my kids has taught me not to take anything judgment too seriously.

The baked chicken is a big success for me as it is 3 PointsPlus and tasty!! The Dijon potatoes are similar to a recipe from my mom, so they are another comfort food. The green beans were not exciting - just reheated from our freezer and added a touch of butter for the adults. Ellie asked to eat "just butter." After explaining butter's role as a condiment, she said "I'M SAD!!!" *shrug* It's hard to be 2.

Baked Chicken
From Weight Watchers - 3 PointsPlus per serving

1 spray cooking spray
1 pound boneless skinless chicken breast, four 4 oz. halves
1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
1 tsp. olive oil
2 tsp. lemon juice, or more to taste
2 tsp. rosemary, fresh, chopped
2 tsp. parsley, fresh, chopped
1/4 c. fat-free chicken broth
1/2 medium lemon, quartered (for garnish)

Preheat oven to 400. Coat a small, shallow roasting pan with cooking spray.

Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.

Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve. Yields 1 chicken breast half per serving.

I didn't have a lemon for garnish, and I used dried herbs. I probably could have used a bit less seasoning, but I like herbs and spices.

Dijon-Roasted New Potatoes
From Weight Watchers - 4 PointsPlus per serving

1 spray cooking spray
2 Tbsp. Dijon mustard
1 tsp. olive oil
3/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 1/2 pounds uncooked new potatoes, red or white, quartered or halved

Preheat oven to 425°F. Coat a 9- X 13-inch baking dish with cooking spray.

In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.

Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving.


If your potatoes do not get crispy enough, coat them with cooking spray and then bake them for a few more minutes.

Instead of Dijon, I used a spicy deli mustard. I also just used regular baking potatoes, maybe Yukon Gold or Russet? I definitely recommend cutting the potatoes to a biteable size, in our case this was quartering.

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