Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 3.5 oz fresh green beans, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

448 calories

Protein: 46g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F with a half-sheet pan inside. Place the chicken between two sheets of plastic wrap and pound to an even 3/4-inch thickness. In a bowl, toss the potatoes and green beans with half the oil, half the rosemary, half the salt, and half the pepper.
Rub the remaining oil, rosemary, salt, and pepper onto the chicken. Carefully remove the hot pan from the oven. Spread the potatoes and green beans on one side and place the chicken on the other. Roast for 15 minutes.
Stir the minced garlic into the vegetables. Roast for another 5 to 10 minutes until the chicken reaches 165°F and the potatoes are golden and tender.
Remove the pan from the oven and immediately drizzle the lemon juice over the chicken and vegetables. Let the chicken rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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