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 and pounded to 1-inch thickness; 6 oz red potatoes, cut into 1-inch pieces; 3.5 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

471 calories

Protein: 45g; 37% of calories
Carbs: 35g; 29% of calories
Fat: 18g; 33% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, toss the potato pieces with half of the olive oil and half of the salt and black pepper. Spread the potatoes onto a half-sheet pan and roast for 10 minutes.
In a small bowl, mix the minced garlic, dried oregano, lemon zest, and half of the remaining oil. Rub this mixture over the chicken breast and season with the remaining salt and pepper. Move the potatoes to one side of the pan, place the chicken on the other side, and roast for 10 minutes.
Toss the asparagus with the last bit of oil in the potato bowl. Add the asparagus to the sheet pan. Continue roasting until the chicken is cooked through and the potatoes are fork-tender. Done when reaches 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes. Drizzle the lemon juice over the chicken and vegetables and garnish with chopped parsley.

Nutrition

Ingredients

Instructions

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