Name: Sheet pan lemon herb chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz yukon gold potatoes, diced into 1/2-inch pieces; 4 oz broccoli florets; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/4 tsp dried basil; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

470 calories

Protein: 45g; 37% of calories
Carbs: 39g; 32% of calories
Fat: 17g; 31% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, dried basil, oregano, salt, and black pepper.
Add the potatoes to the bowl and toss with half of the herb oil. Spread the potatoes onto a half-sheet pan and roast for 10 minutes.
While potatoes roast, toss the chicken and broccoli in the remaining herb oil in the bowl. After 10 minutes, add the chicken, broccoli, and minced garlic to the sheet pan. Stir to combine with the potatoes and spread into a single layer. Done when chicken is no longer pink in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice and lemon zest over the chicken and vegetables. Toss once more to coat and serve on a plate.

Nutrition

Ingredients

Instructions

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