Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 30 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 3/4-inch pieces; 3.5 oz broccoli florets; 2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest; 1 tbsp lemon juice

Nutrition

Per serving

429 calories

Protein: 45g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil and half the salt. Spread them in a single layer and roast for 12 minutes.
While the potatoes roast, combine the chicken, broccoli, remaining oil, remaining salt, garlic, rosemary, black pepper, and lemon zest in a large bowl. Toss until the chicken and vegetables are well coated.
Remove the pan from the oven and move the potatoes to one side. Add the chicken and broccoli mixture to the pan, spreading everything out so nothing is crowded. Roast until the potatoes are browned and tender and the chicken is cooked through, about 12 to 15 minutes, stirring once halfway through. Done when the thickest piece of chicken has no pink inside, 165°F.
Drizzle the lemon juice over the hot chicken and vegetables and toss once more on the pan before plating.

Nutrition

Ingredients

Instructions

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