Ingredients
4 tablespoons olive oil
2 tablespoons butter
1 cup chopped baby carrots
2 cups diced baby red potatoes
3 boneless skinless chicken breasts
1 lemon (1 tsp zest & then sliced)
3 tablespoons lemon juice
1 teaspoon minced garlic
1 tablespoon parsley
1 teaspoon paprika
2 teaspoons Italian seasoning
1 teaspoon fine sea salt
1/2 teaspoon ground pepper
2 tablespoons flour
Directions
Preheat a large nonstick skillet over medium heat with 2 tablespoons of olive oil and 2 tablespoons of butter.
Once the butter is completely melted, place the 1 cup chopped carrots on one side of the skillet and the 2 cups chopped red potatoes on the other side of the skillet.
Allow to simmer uncovered, stirring every 3 or so minutes, for about 8 minutes.
Meanwhile, remove the fat from the chicken breasts and slice into small cubes. Pat all sides dry with a paper towel.
In a large bowl, add in 1 teaspoon paprika, 2 teaspoons Italian seasoning, 1 teaspoon fine sea salt, 1/2 teaspoon ground pepper, and 2 tablespoons flour. Whisk together.
Sprinkle mixture over chicken cubes and toss to evenly coat all the pieces of chicken.
Spoon the potatoes and carrots over to one half of the pan and add in the coated chicken pieces to the other half.
Flip the potatoes and carrots around and cook for another 5 minutes or until easily pierced with a fork while stirring and flipping the chicken until no longer pink.
Meanwhile, zest one of the lemons to get 1 teaspoon lemon zest. Whisk in 3 tablespoons lemon juice, 2 tablespoons olive oil and 1 teaspoon minced garlic. Pour over the ingredients in the skillet and gently stir all of the ingredients together.
Slice the remaining lemon into thin slices. Add the lemon slices to the skillet and allow the ingredients to simmer on low.
Stir the ingredients often until the liquid is absorbed into the ingredients and the chicken is completely cooked through and veggies are tender.
Season to taste by adding a little parsley on top. Serve & enjoy!
Recipe idea from Chelsea's Messy Apron