Name: Sheet pan lemon herb chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1 inch pieces; 6 oz baby Yukon Gold potatoes, halved; 3.5 oz broccoli florets, cut into bite sized pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tbsp lemon juice; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

463 calories

Protein: 51g; 43% of calories
Carbs: 38g; 32% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, three quarters of the lemon juice, minced garlic, dried oregano, salt, and pepper.
Place the halved potatoes on a half-sheet pan. Drizzle with half of the dressing and toss to coat. Spread them out and roast for 15 minutes.
Add the chicken pieces and broccoli to the pan. Pour over the remaining dressing and toss everything together. Roast for 18 minutes more, tossing once halfway through. Done when chicken is opaque and firm, 165°F.
Check that potatoes are tender and browned at the edges. Drizzle the remaining lemon juice over the pan and scatter the fresh parsley over the top.

Nutrition

Ingredients

Instructions

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