Name: Chicken with lemon roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 5 oz Yukon Gold potatoes, chopped into 1-inch pieces; 3.5 oz broccoli florets, cut into bite-sized pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

436 calories

Protein: 50g; 45% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, patted dry
5 oz Yukon Gold potatoes, chopped into 1-inch pieces
3½ oz broccoli florets, cut into bite-sized pieces
2 tsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Place the chicken between two sheets of plastic wrap and pound to an even 3/4-inch thickness. Season both sides with half the salt and pepper. Heat half the olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden, then transfer to a plate.
Wipe out the skillet if needed. Toss the potatoes and broccoli with the remaining oil and salt and pepper in the skillet, spreading them in a single layer. Roast in the oven for 15 minutes.
Stir the garlic into the vegetables and move them to one side. Place the chicken back into the skillet. Roast until the potatoes are tender and the chicken reaches an internal temperature of 165°F, about 5 to 7 minutes. Remove from the oven, drizzle everything with lemon juice, and let the chicken rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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