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

Nutrition

Per serving

443 calories

Protein: 51g; 45% of calories
Carbs: 38g; 33% of calories
Fat: 12g; 23% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, whisk together three-quarters of the olive oil, the lemon juice, minced garlic, rosemary, three-quarters of the salt, and the pepper. Add the chicken pieces and potato cubes to the bowl and toss to coat. In a separate small bowl, toss the broccoli with the remaining oil and salt.
Arrange the potatoes in a single layer on a half-sheet pan, leaving room for the chicken. Roast the potatoes for 15 minutes. Keep the chicken in the marinade while the potatoes cook.
Add the chicken and the broccoli to the pan with the potatoes. Return to the oven and roast until the chicken is cooked through and the potatoes are tender, about 15 minutes more. Sprinkle the lemon zest over the plate before serving. Done when no longer pink in the middle, 165°F.

Nutrition

Ingredients

Instructions

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