Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, sliced horizontally into one 1/2-inch-thick cutlet; 6 oz red potatoes, thinly sliced into rounds; 5 oz frozen broccoli florets; 2 tsp olive oil; 1 tbsp lemon juice; 2 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

429 calories

Protein: 46g; 41% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Sprinkle the chicken cutlet on both sides with the Italian seasoning, half the salt, and half the black pepper.
Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the potato slices in a single layer. Cook until golden brown and tender, about 4 minutes per side. Remove to a plate and keep warm.
Add the remaining oil to the same skillet. Place the chicken in the pan and cook until browned on the bottom, about 4 minutes. Turn the chicken over.
Add the broccoli and water to the skillet around the chicken. Cover with a lid and cook until the broccoli is heated through and the chicken reaches 165°F, about 5 to 7 minutes. If the chicken is not yet at temperature after 5 minutes, continue cooking covered for 1 to 2 minutes more.
Remove the lid and pour the lemon juice over the chicken. Season the broccoli and potatoes with the remaining salt and pepper. Serve the chicken alongside the potatoes and broccoli.

Nutrition

Ingredients

Instructions

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