Name: Sheet pan lemon herb chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

442 calories

Protein: 47g; 41% of calories
Carbs: 38g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried basil, oregano, salt, and black pepper.
Place the chicken breast and cubed potatoes on a half-sheet pan. Pour three-quarters of the herb oil over them and toss to coat. Spread the potatoes out in a single layer with space around the chicken. Roast for 15 minutes.
Toss the broccoli florets in the small bowl with the remaining herb oil. Add the broccoli to the sheet pan and turn the potatoes with a spatula. Roast until the chicken is cooked through and potatoes are golden. Done when internal temperature is 165°F and potatoes are fork-tender.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing. Arrange the sliced chicken, potatoes, and broccoli on a plate and spoon any juices from the pan over the top.

Nutrition

Ingredients

Instructions

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