Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 4 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/4 tsp garlic powder; 1/2 tsp dried parsley; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

454 calories

Protein: 49g; 42% of calories
Carbs: 37g; 32% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F with a large rimmed baking sheet inside. In a bowl, toss the potatoes with half the olive oil and one-third of the salt.
Carefully spread the potatoes onto the hot baking sheet. Roast for 15 minutes.
While potatoes roast, pound the thick end of the chicken breast until it is a uniform 1-inch thickness. Rub the chicken with half the remaining oil, the garlic powder, dried parsley, half the pepper, and half the remaining salt. In the same bowl used for potatoes, toss the green beans with the last of the oil, salt, and pepper.
Flip the potatoes and move them to one side of the pan. Place the chicken in the center and the green beans on the other side. Roast for 20 minutes. Done when reaches 165°F in the thickest part.
Remove the pan from the oven. Drizzle the lemon juice over the potatoes. Let the chicken rest for 5 minutes before slicing and serving with the vegetables.

Nutrition

Ingredients

Instructions

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