Name: Lemon herb chicken and potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz baby yukon gold potatoes, halved; 3.5 oz broccoli florets, cut into bite-sized pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp lemon zest, grated; 2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

452 calories

Protein: 51g; 44% of calories
Carbs: 36g; 30% of calories
Fat: 14g; 26% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the halved potatoes with half the olive oil, 1/4 teaspoon of the salt, and half the pepper. Roast for 10 minutes.
While potatoes roast, pound the thick end of the chicken breast so it is about 1 inch thick throughout. In a small bowl, whisk the remaining oil, lemon zest, half the lemon juice, minced garlic, and rosemary. Coat the chicken with half of this mixture and the remaining salt and pepper.
Move the potatoes to one side of the pan. Place the chicken and broccoli on the other side. Drizzle the broccoli with the remaining herb mixture. Roast for 18 to 22 minutes, until the potatoes are tender and the broccoli is charred. Done when chicken flakes easily and reaches 165°F.
Remove the pan from the oven. Squeeze the remaining lemon juice over the chicken and vegetables. Rest the chicken for 5 minutes, then slice and serve with the potatoes and broccoli.

Nutrition

Ingredients

Instructions

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