Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to an even 1-inch thickness; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, half the salt, and half the pepper. Toss the potatoes on a half-sheet pan with half of the lemon mixture and a pinch of the remaining salt. Spread in a single layer and roast for 15 minutes.
Push the potatoes to one side of the pan and flip them. Place the chicken on the other side. Brush the chicken with the remaining lemon mixture and a pinch of salt. Roast until the potatoes are golden and tender and the chicken is cooked through, about 20 to 25 minutes. Done when reaches internal temperature of 165°F.
While the chicken rests, place the green beans in a microwave-safe dish with the water and the remaining salt and pepper. Cover and microwave until tender-crisp, about 3 to 4 minutes. Drain any excess water.
Slice the chicken breast into strips. Arrange the chicken, roasted potatoes, and green beans on a plate. Spoon any flavorful pan juices over the chicken and potatoes.

Nutrition

Ingredients

Instructions

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