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, patted dry, 1-inch thick; 5 oz red potatoes, cut into 3/4-inch pieces; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

453 calories

Protein: 44g; 38% of calories
Carbs: 34g; 30% of calories
Fat: 17g; 33% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, oregano, half the salt, and half the pepper.
Toss the potatoes on a half-sheet pan with half the lemon-herb oil. Spread them in a single layer and roast for 15 minutes.
Stir the minced garlic into the remaining lemon-herb oil. Remove the pan from the oven and push potatoes to one side. Add the chicken and green beans to the pan. Drizzle with the remaining oil mixture and toss the beans to coat. Season the chicken and beans with the rest of the salt and pepper.
Return the pan to the oven and roast until the chicken is cooked through and the potatoes are tender, about 15 to 18 minutes. Done when chicken reaches 165°F and potatoes are tender.
Let the chicken rest for 5 minutes before slicing. Serve the sliced chicken with the potatoes and green beans, spooning any pan juices over the top.

Nutrition

Ingredients

Instructions

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