Ingredients

Makes 4 servings

　　

Chicken:

Juice of 2 lemons (about 1/3 cup)

　　2 tablespoons chopped fresh basil or 2 teaspoons dried basil

　　1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

　　2 teaspoons chopped garlic

　　4 boneless, skinless chicken breast halves (about 1 3/4 pounds)

　　1 tablespoon plus 1 1/2 teaspoons olive oil

　　

Potatoes:

14 ounces small red potatoes, quartered

　　4 teaspoons olive oil

　　1 tablespoon fresh rosemary or 1 teaspoon dried rosemary

　　

Salad:

2 slices whole-wheat bread

　　3 teaspoons chopped garlic

　　1–2 anchovy fillets, sliced

　　Juice of 1/2 lemon (about 2 tablespoons)

　　2 tablespoons extra-virgin olive oil

　　1/8 teaspoon salt

　　8 romaine lettuce leaves, cut into bite-size pieces

　　Freshly ground black pepper

　　

Chicken:

Step 1

Mix lemon juice, basil, oregano and garlic. Season chicken with salt and pepper. Heat oil over medium heat in a large skillet. Cook chicken 8 minutes; turn and cook 5 minutes more. Add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes.

　　

Potatoes:

Step 2

Heat oven to 450°F. Toss all ingredients in a roasting pan and cover with foil. Cook 20 minutes. Remove foil; cook 20 minutes more, stirring once.

　　

Salad:

Step 3

Toast bread until very crisp, then rub each slice with 1 teaspoon garlic. Beat remaining 1 teaspoon garlic with anchovies, lemon juice, oil and salt with a fork in a salad bowl until well emulsified. Add lettuce; toss to evenly coat leaves. Grind black pepper over salad. Dice garlic toast and add croutons to salad. Toss again to mix well. Serve salad immediately.

　　

Nutrition Per Serving

Nutritional analysis per serving: 508 calories

　　19.7 g fat (3.1 g saturated)

　　29.9 g carbohydrates

　　4.3 g fiber

　　51.3 g protein

　　#### Nutritional analysis provided by Self

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/632980/2?mbid=HDEPI) ›