Name: Lemon herb roasted chicken and veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry, about 1 inch thick; 6 oz baby red potatoes, halved into 3/4-inch pieces; 3/4 medium zucchini, cut into 1/2-inch half-moons; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/2 tsp lemon zest; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

452 calories

Protein: 50g; 44% of calories
Carbs: 35g; 30% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato pieces with half the olive oil, half the salt, and half the oregano. Spread them in an even layer and roast for 15 minutes.
In a bowl, toss the chicken breast and zucchini with the remaining olive oil, salt, and oregano, plus the garlic, black pepper, lemon zest, and half the lemon juice.
Move the potatoes to one side of the pan. Add the chicken and zucchini to the other side in a single layer. Roast until the vegetables are tender and the chicken is browned and cooked through, about 15 to 20 minutes. Done when reaches 165°F in the thickest part.
Let the chicken rest for 5 minutes. Transfer everything to a plate, then squeeze the remaining lemon juice over the top and garnish with the fresh parsley.

Nutrition

Ingredients

Instructions

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