Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz Yukon Gold potato, cut into 1/2-inch cubes; 3.5 oz green beans, trimmed; 1 tbsp 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

463 calories

Protein: 44g; 37% of calories
Carbs: 35g; 30% of calories
Fat: 18g; 33% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with one-third of the olive oil, the lemon zest, and one-third of the salt, pepper, basil, and oregano. Roast for 10 minutes.
While the potatoes roast, place the chicken between two sheets of plastic wrap and pound to an even 3/4-inch thickness. Rub the chicken with one-third of the olive oil and the remaining dried herbs, salt, and pepper. Move the potatoes to one side of the pan and add the chicken. Roast for 10 minutes.
Toss the green beans with the remaining oil, the garlic, and half of the lemon juice. Add the beans to the sheet pan. Roast everything together until the chicken is cooked through and the potatoes are tender, about 10 minutes. Done when reaches internal temperature and flakes easily, 165°F.
Squeeze the remaining lemon juice over the chicken, potatoes, and beans before serving.

Nutrition

Ingredients

Instructions

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

More dinner recipes