Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 g dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 1/4 lemon, cut into wedges

Nutrition

Per serving

440 calories

Protein: 45g; 40% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Place the potato pieces on a half-sheet pan and toss with half of the lemon herb dressing. Spread them into a single layer and roast for 15 minutes.
Move the potatoes to the edges of the pan and flip them. Place the chicken breast in the center and the green beans around it. Drizzle everything with the remaining dressing and toss the beans to coat. Return to the oven and roast until the chicken reaches 165°F and the potatoes are tender.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing. Serve with lemon wedges for squeezing over the plate.

Nutrition

Ingredients

Instructions

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