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, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 5 oz medium asparagus, trimmed and cut into 2-inch pieces

Nutrition

Per serving

450 calories

Protein: 46g; 40% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, cut into 1-inch pieces
6 oz Yukon Gold potatoes, cut into 3/4-inch pieces
2 tsp extra virgin olive oil
1 tbsp lemon juice
3/4 tsp fresh rosemary, finely chopped
2 cloves garlic, minced
3/4 tsp salt
1/2 tsp black pepper
5 oz medium asparagus, trimmed and cut into 2-inch pieces

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, half the lemon juice, the rosemary, salt, and pepper.
Add the potatoes to the bowl and toss to coat. Spread them on a half-sheet pan and roast until they begin to soften.
While the potatoes roast, add the chicken, asparagus, and minced garlic to the remaining herb oil in the bowl and toss well.
Add the chicken and asparagus to the pan with the potatoes. Stir everything to combine and spread in a single layer. Roast until the chicken is cooked through and the potatoes are tender and browned at the edges. Done when chicken is white throughout and no longer pink, 165°F.
Drizzle the roasted chicken and vegetables with the remaining lemon juice. Transfer everything to a plate and serve immediately.

Nutrition

Ingredients

Instructions

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