Name: Lemon herb roasted chicken dinner
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; 5 oz red potatoes, cut into 3/4-inch pieces; 3.5 oz green beans, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/4 lemon, cut into wedges

Nutrition

Per serving

438 calories

Protein: 45g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, parsley, half the salt, and half the pepper.
In a large bowl, toss the potatoes with half the oil mixture and the remaining salt and pepper. Spread the potatoes on a half-sheet pan and roast for 12 minutes.
Toss the chicken and green beans in the bowl with the rest of the oil mixture to coat. Push the potatoes to the edges of the sheet pan. Place the chicken in the center and arrange the green beans around it in a single layer. Roast for 20 minutes. Done when internal temperature reaches 165°F and potatoes are easily pierced with a fork.
Remove the pan from the oven. Let the chicken rest for 5 minutes, then slice it across the grain. Serve with the roasted vegetables and lemon wedges for squeezing.

Nutrition

Ingredients

Instructions

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