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Lebanese Chicken and Potatoes
I think this is a good starter recipe, but a little too bland for my taste, so I used 2 chx breasts, two yukon gold potatoes sliced thin, only a 1/4 cup of oil, the juice of three small lemons, and some sliced onion and garlic. In a small bowl I combined the oil, a scoop of dijon mustard and some oregano and salt and pepper and poured over the chx. Omg, so yummy and healthy to boot! Even better the next day cold. Thank you for the recipe!
8 users found this review helpful
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Reviewed On:
Apr. 5, 2011
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