Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 3.5 oz green beans, trimmed; 2 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp fresh rosemary, chopped; 2 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

479 calories

Protein: 50g; 41% of calories
Carbs: 37g; 30% of calories
Fat: 16g; 29% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, half the lemon juice, thyme, rosemary, salt, and pepper. Toss the potatoes with half of this herb oil on a half-sheet pan and roast for 15 minutes.
While the potatoes roast, ensure the chicken breast is about 1 inch thick. Toss the chicken, green beans, and minced garlic with the remaining herb oil. Move the potatoes to one side of the pan and add the chicken and beans. Roast until the chicken is cooked through and the potatoes are tender, about 20 minutes. Done when chicken is opaque and 165°F in the center.
Remove the pan from the oven and squeeze the remaining lemon juice over everything. Let the chicken rest on the pan for 5 minutes before slicing. Serve the chicken with the potatoes and green beans, drizzled with any juices from the pan.

Nutrition

Ingredients

Instructions

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