Name: Savory herb chicken and vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz red potatoes, diced into 1/2-inch pieces; 1 1/2 medium carrots, peeled and sliced 1/4-inch thick; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

435 calories

Protein: 44g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

6 oz boneless skinless chicken breast, patted dry
5 oz red potatoes, diced into 1/2-inch pieces
1 1/2 medium carrots, peeled and sliced 1/4-inch thick
2 tsp extra virgin olive oil
2 cloves garlic, minced
3/4 tsp fresh rosemary, finely chopped
1/2 tsp salt
1/2 tsp black pepper

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Place the potatoes and carrots on a half-sheet pan. Drizzle with two-thirds of the herb oil and toss well to coat. Spread in a single layer and roast for 15 minutes.
Rub the remaining herb oil over both sides of the chicken breast. If the breast is thicker than 1 inch at one end, pound it slightly to even it out. Move the vegetables to the sides of the pan and place the chicken in the center. Roast until the chicken reaches an internal temperature of 165°F and the vegetables are browned and tender.
Remove the pan from the oven. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice the chicken crosswise and serve it alongside the roasted vegetables.

Nutrition

Ingredients

Instructions

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