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 an even 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz broccoli florets, cut into bite-sized pieces; 1 tbsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 2 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

462 calories

Protein: 45g; 37% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 32% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, pounded to an even 1-inch thickness
6 oz Yukon Gold potatoes, cut into 1-inch pieces
3½ oz broccoli florets, cut into bite-sized pieces
1 tbsp olive oil
2 cloves garlic, minced
3/4 tsp fresh rosemary, finely chopped
2 tsp lemon juice
1/4 tsp salt
1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the garlic, rosemary, and the black pepper. In a separate bowl or directly on a half-sheet pan, toss the potatoes with half the olive oil and half the salt.
Spread the potatoes into a single layer on the pan. Roast for 10 minutes.
Move the potatoes to the edges of the pan. Rub the garlic-herb mixture onto the chicken breast. Place the chicken in the center and add the broccoli to the pan. Drizzle the remaining oil over the broccoli and season with the rest of the salt. Roast until the chicken is cooked through and potatoes are tender. Done when reaches 165°F.
Remove from the oven and drizzle the lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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