Name: Lemon herb chicken and potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 1-inch cubes; 3.5 oz broccoli florets; 2 tsp olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

435 calories

Protein: 47g; 41% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. In a large bowl, toss the potatoes with half the olive oil, half the salt, and half the black pepper. Spread the potatoes on a half-sheet pan and roast for 15 minutes.
While the potatoes roast, use the same bowl to toss the chicken pieces, broccoli, and minced garlic with the remaining olive oil, salt, pepper, dried basil, and dried oregano.
Add the chicken and broccoli mixture to the pan with the potatoes and stir to combine. Roast until the chicken is cooked through and the potatoes are tender and golden, about 15 to 18 minutes, stirring halfway through. Done when reaches 165°F.
Remove the pan from the oven. Drizzle with lemon juice and sprinkle with lemon zest before serving.

Nutrition

Ingredients

Instructions

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