Chicken and Potato Skillet

Ingredients

Serves 4

1 lb (453 gr) chicken breast, cut into strips

4 tablespoons soy sauce (or coconut aminos)

Juice of 1 lemon

2 garlic cloves, minced

1 lb (453 gr) potatoes, scrubbed cleaned, peeled, and cut into wedges

4 tablespoons olive oil, divided

4 teaspoons chopped herbs (I used thyme and rosemary but feel free to play around)

Red pepper flakes (optional)

Directions

In a small bowl combine soy sauce, lemon juice, garlic, and 1 tablespoon of olive oil.

Place chicken strips in a shallow dish (or Ziploc bag) and pour marinade over it. Cover (or seal) and let marinate at room temperature.

In the meantime, bring a large pot of salted water to boil. Add potato wedges and cook for 5 to 6 minutes. Drain and run under cold water, drain again, and set aside.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add potatoes and cook for 5 minutes, give a good stir and cook for additional 5 minutes until the potatoes are golden brown and fork tender. Sprinkle with salt and pepper, transfer sauteed potatoes to a plate, and set aside.

Keep the same skillet over medium heat and add the remaining tablespoon of oil. Add chicken strips in one layer in the skillet. Sprinkle with red pepper flakes, if using.

Cook chicken strips for 1 minute, on each side, until nicely browned.

Add herbs and give a quick stir and continue cooking until the chicken is cooked through.

Add the sauteed potatoes back to the pan and heat through.

Adjust seasoning if needed.

Serve immediately!