Name: Lemon herb roasted chicken and veggies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz red potatoes, cut into 1/2-inch pieces; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 2 tsp lemon juice; 1/2 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

434 calories

Protein: 46g; 41% of calories
Carbs: 38g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, half the lemon juice, lemon zest, rosemary, salt, and black pepper.
Add the potatoes to the bowl and toss thoroughly to coat. Spread them in a single layer on a half-sheet pan. Roast for 10 minutes.
While potatoes roast, toss the chicken, broccoli, and minced garlic in the remaining herb oil in the bowl. After the first 10 minutes, add the chicken mixture to the sheet pan, stir everything together, and return to the oven. Done when chicken is opaque and flakes easily, potatoes are tender, 165°F.
Drizzle the remaining lemon juice over the hot pan. Scrape the chicken and vegetables onto a plate, spooning any juices from the pan over the top.

Nutrition

Ingredients

Instructions

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