Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, halved lengthwise into cutlets; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 3.5 oz broccoli florets; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

437 calories

Protein: 47g; 41% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, half the lemon juice, lemon zest, oregano, salt, and pepper. Set the remaining lemon juice aside.
Place the potatoes on a half-sheet pan and toss with one third of the herb oil. Roast for 10 minutes.
Add the chicken cutlets and minced garlic to the pan. Drizzle the chicken with another third of the herb oil and toss to coat. Arrange in a single layer and return to the oven for 10 minutes.
Add the broccoli to the pan and toss with the remaining herb oil. Roast until the chicken is golden and the potatoes are tender, about 8 minutes. Remove from the oven and drizzle everything with the reserved lemon juice. Done when reaches 165°F in the thickest part.

Nutrition

Ingredients

Instructions

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