Name: Herbed baked chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 3/4 tsp garlic powder; 2 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, finely chopped

Nutrition

Per serving

432 calories

Protein: 46g; 41% of calories
Carbs: 38g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Pound the chicken breast to an even 3/4-inch thickness. In a small bowl, mix the garlic powder, Italian seasoning, salt, and pepper.
In a large bowl, toss the potatoes with half the olive oil and half the seasoning mix. Place the potatoes on a half-sheet pan. Rub the chicken with half the remaining oil and the remaining seasoning mix, then place it in the center of the pan. Roast for 15 minutes.
In the same large bowl, toss the broccoli with the rest of the oil. Flip the potatoes and add the broccoli to the pan. Bake until the chicken reaches 165°F in its thickest part and potatoes are tender, about 10 to 15 minutes more.
Transfer the chicken to a cutting board and rest for 5 minutes. Slice the chicken. Squeeze the lemon juice over the chicken and roasted vegetables. Garnish with chopped parsley.

Nutrition

Ingredients

Instructions

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