Chicken and Potato Bake Recipe

Chicken and Potato Bake Directions:

1. Preheat the oven to 400°F. Lightly oil a 9x13-inch baking dish or coat it with nonstick spray.
2. Season the chicken thighs with Italian seasoning, salt, and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown. Set aside.
4. Add the remaining olive oil to the skillet. Sauté the spinach for 2 minutes until wilted. Set aside.
5. For the garlic Parmesan sauce, heat the olive oil in the skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
6. Whisk in the flour and cook for 1 minute. Gradually add the chicken broth, whisking constantly. Stir in thyme, basil, milk, and Parmesan cheese. Cook for 2-3 minutes until slightly thickened. Season with salt and pepper.
7. Arrange the chicken thighs in the prepared baking dish. Top with the potatoes, spinach, and sauce.
8. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F.
9. Garnish with fresh parsley before serving.

WW Points Calculation

• Boneless, skinless chicken thighs (6 pieces) = 0 points
• Italian seasoning, salt, pepper = 0 points
• Olive oil (4 tablespoons) = 16 points
• Baby spinach (3 cups) = 0 points
• Baby Dutch potatoes (16 ounces) = 0 points
• Fresh parsley (2 tablespoons) = 0 points
• Garlic (4 cloves) = 0 points
• Whole wheat flour (2 tablespoons) = 2 points
• Fat-free chicken broth (1 cup) = 0 points
• Dried thyme and basil = 0 points
• Fat-free milk (1/2 cup) = 2 points
• Reduced-fat Parmesan cheese (1/4 cup) = 2 points

Total Points: 22
Servings: 6
Points Per Serving: 3.66

Nutrition Information (Per Serving)

• Calories: ~200
• Protein: ~23g
• Carbohydrates: ~10g
• Fat: ~8g

I'm waiting for your comments! Enjoy!