Name: Lemon herb chicken and potatoes
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, cut into 1/2-inch cubes; 2 1/2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, minced; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3.5 oz asparagus, trimmed and halved; 3/4 tsp lemon zest

Nutrition

Per serving

448 calories

Protein: 44g; 39% of calories
Carbs: 36g; 32% of calories
Fat: 15g; 29% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, toss the chicken pieces and potato cubes with two thirds of the olive oil, the rosemary, half the salt, and the pepper.
Spread the chicken and potatoes onto a half-sheet pan in a single layer. Roast for 15 minutes.
In the same bowl, toss the asparagus and minced garlic with the remaining olive oil and remaining salt. Stir the chicken and potatoes on the pan, then move them to one side and add the asparagus. Roast until the chicken is cooked through and a fork slides easily into the potatoes, about 10 to 12 minutes. Done when no pink in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over everything and sprinkle with the lemon zest before serving.

Nutrition

Ingredients

Instructions

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