Name: Lemon herb chicken with roasted vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 2.5 oz zucchini, sliced 1/2-inch thick; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

429 calories

Protein: 49g; 45% of calories
Carbs: 31g; 28% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, cut into 1-inch pieces
6 oz Yukon Gold potatoes, diced into 1/2-inch pieces
2½ oz zucchini, sliced 1/2-inch thick
2 tsp extra virgin olive oil
2 tsp lemon juice
1 tsp dried oregano
1/4 tsp salt
1/2 tsp black pepper

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 425°F with a half-sheet pan inside. This preheated surface will help the vegetables brown properly.
Toss the potatoes with half the olive oil, half the salt, and half the pepper. Carefully spread them onto the hot sheet pan and roast for 10 minutes.
Toss the chicken and zucchini with the rest of the oil, salt, pepper, and half the oregano. Move the potatoes to one side and add the chicken and zucchini. Roast until the potatoes are tender and the chicken is cooked through, about 12 to 15 minutes. Done when no pink remains in the center, 165°F.
Remove from the oven. Squeeze the lemon juice over the hot chicken and vegetables, then sprinkle with the remaining oregano before serving.

Nutrition

Ingredients

Instructions

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