Name: Lemon Herb Roasted Chicken with Potatoes and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Cooked brown rice; 0.5 cup Diced Yukon gold potatoes; 1 tsp Extra virgin olive oil; 1 tsp Fresh rosemary; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice; 0.5 cup Asparagus spears

Nutrition

Per serving

498 calories

Protein: 55g; 44% of calories
Carbs: 44g; 35% of calories
Fat: 12g; 21% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, mince the garlic and finely chop the fresh rosemary.
Toss the diced potatoes in a bowl with half of the olive oil, half of the rosemary, and a pinch of sea salt.
Spread the potatoes onto the prepared baking sheet and roast for 10 minutes.
While potatoes roast, season the chicken breast with the remaining olive oil, garlic, rosemary, lemon juice, sea salt, and black pepper.
Remove the baking sheet from the oven; move the potatoes to one side and place the chicken breast and asparagus spears on the other side.
Return the sheet to the oven and roast for an additional 15 to 18 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.
Warm the pre-cooked brown rice in a small pan or microwave.
Plate the chicken, potatoes, and asparagus over the bed of fluffy brown rice and drizzle with any remaining pan juices.

Nutrition

Ingredients

Instructions

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