Name: Chicken and potato roast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 9 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1 tbsp extra virgin olive oil; 3/4 medium zucchini, cut into half-moons; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

558 calories

Protein: 52g; 36% of calories
Carbs: 49g; 34% of calories
Fat: 19g; 29% of calories

Instructions

Prep 15 min · Cook 20 min

Heat your oven to 425°F. Toss the potato cubes in the oven-safe skillet with half the olive oil, half the salt, and half the pepper.
Place the skillet in the oven and roast the potatoes until they begin to soften.
While potatoes roast, toss the chicken pieces in a bowl with the remaining salt, pepper, dried basil, and dried oregano.
Carefully move the skillet back to the stove over medium-high heat. Add the remaining oil, the chicken, and the zucchini. Sear for 3 minutes, stirring once or twice to brown the chicken. Stir in the garlic and cook for 30 seconds more.
Return the skillet to the oven and roast until the chicken is cooked through and the potatoes are tender. Drizzle with lemon juice before serving. Done when the largest chicken piece is white throughout and a fork slides easily into a potato, 165°F.

Nutrition

Ingredients

Instructions

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