Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp garlic powder; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

457 calories

Protein: 51g; 43% of calories
Carbs: 36g; 31% of calories
Fat: 14g; 26% of calories

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
6 oz Yukon Gold potatoes, cut into 1/2-inch wedges
3½ oz green beans, trimmed
2 tsp extra virgin olive oil
1 tbsp lemon juice
3/4 tsp garlic powder
1/2 tsp dried parsley
1/2 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 olive oil, two-thirds of the lemon juice, garlic powder, dried parsley, salt, and black pepper.
Place the chicken breast and potato wedges on a half-sheet pan. Pour three-quarters of the lemon-herb oil over them and toss to coat. Spread into a single layer with the chicken in the center. Roast for 10 minutes.
Toss the green beans with the remaining lemon-herb oil. Carefully add the beans to the sheet pan, spreading them around the chicken and potatoes. Roast until the chicken is cooked through and potatoes are golden. Done when reaches an internal temperature of 165°F.
Remove the pan from the oven. Drizzle the remaining fresh lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes before plating with the potatoes and green beans alongside.

Nutrition

Ingredients

Instructions

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