Name: Lemon herb 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, pounded to 1-inch thickness; 6 oz baby red potatoes, halved; 2 tsp olive oil; 1 1/2 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 3.5 oz broccoli florets

Nutrition

Per serving

436 calories

Protein: 46g; 41% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, half the lemon juice, the minced garlic, chopped rosemary, half the salt, and the black pepper.
Toss the halved potatoes on a half-sheet pan with half of the oil mixture. Arrange them cut side down. Roast for 15 minutes.
Move the potatoes to one side of the pan. Place the chicken breast in the center and the broccoli on the other side. Drizzle the remaining oil mixture over the chicken and broccoli, tossing the broccoli to coat. Return to the oven and roast until the potatoes are tender and browned, about 18 to 20 minutes. Done when reaches 165°F.
Drizzle the remaining lemon juice and a pinch of salt over the chicken. Let the chicken rest on the pan for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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