Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 3.5 oz broccoli florets, cut into bite-sized pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

428 calories

Protein: 46g; 41% of calories
Carbs: 36g; 32% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Roast for 10 minutes.
While the potatoes roast, toss the chicken, broccoli, and garlic with the remaining oil, the basil, the parsley, the lemon zest, half of the lemon juice, and the remaining salt and pepper. Move the potatoes to one side of the pan and add the chicken and broccoli. Roast until the chicken is cooked through and the broccoli is browned. Done when reaches 165°F.
Let the chicken rest for 3 minutes. Squeeze the remaining lemon juice over the chicken and vegetables, then slice the chicken to serve.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes