Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 4 oz green beans, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 2 tbsp water

Nutrition

Per serving

452 calories

Protein: 45g; 39% of calories
Carbs: 42g; 36% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the oregano, half the pepper, and a third of the salt. Spread them in a single layer and roast for 10 minutes.
Rub the chicken with the remaining oil, oregano, pepper, and another third of the salt. Move the potatoes to one side of the pan and place the chicken on the other side. Roast until the chicken is 165°F and the potatoes are tender.
Transfer the chicken to a board and rest for 5 minutes. While it rests, place the green beans in a microwave-safe dish with the water and the remaining salt. Cover and microwave until crisp-tender, about 4 minutes. Drain the water.
Stir the minced garlic into the lemon juice. Slice the chicken and plate it with the potatoes and green beans. Spoon the garlic-lemon mixture over the chicken and beans before serving.

Nutrition

Ingredients

Instructions

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