Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 7 oz Yukon gold potatoes, cut into 1/2-inch cubes; 3.5 oz broccoli florets, cut into bite-sized pieces; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 lemon, cut into wedges

Nutrition

Per serving

498 calories

Protein: 46g; 36% of calories
Carbs: 43g; 33% of calories
Fat: 18g; 31% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, salt, and pepper. Place the chicken breast and cubed potatoes in a bowl or on the pan and toss with two-thirds of the herb mixture.
Arrange the chicken and potatoes in a single layer on the prepared pan. Roast for 12 minutes. While they roast, toss the broccoli florets with the remaining herb mixture in the small bowl.
Carefully pull out the pan and scatter the broccoli around the chicken and potatoes. Continue roasting until the potatoes are tender and the chicken reaches an internal temperature of 165°F, about 13 to 15 minutes more.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing it into strips. Plate the chicken with the roasted potatoes and broccoli, then serve with lemon wedges for squeezing over the top.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes