Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli, cut into bite-sized florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 lemon, cut into wedges

Nutrition

Per serving

459 calories

Protein: 48g; 40% of calories
Carbs: 43g; 35% of calories
Fat: 13g; 25% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
6 oz Yukon Gold potatoes, cut into 1-inch pieces
5 oz broccoli, cut into bite-sized florets
2 tsp extra virgin olive oil
2 cloves garlic, minced
1 tsp dried oregano
1/4 tsp salt
1/2 tsp black pepper
1/2 lemon, cut into wedges

Instructions

Prep 15 min · Cook 40 min

Preheat your oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil and a pinch of the salt. Spread them out and roast for 15 minutes.
In a small bowl, mix the remaining oil with the minced garlic, oregano, pepper, and the rest of the salt. Rub this mixture over the chicken breast. In the same bowl, toss the broccoli florets in whatever seasoned oil remains.
Move the potatoes to one side of the pan and place the chicken breast in the center. Roast for 10 minutes.
Add the broccoli to the empty space on the pan. Roast until the potatoes are golden and tender, the broccoli edges are browned, and the chicken is cooked through. Let the chicken rest for 5 minutes before slicing. Done when internal temperature reaches 165°F.
Arrange the chicken, potatoes, and broccoli on a plate. Squeeze the lemon wedge over everything and serve the remaining wedges on the side.

Nutrition

Ingredients

Instructions

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