Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, halved lengthwise into half-inch-thick cutlets; 6 oz Yukon Gold potatoes, cut into 1-inch wedges; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

457 calories

Protein: 51g; 43% of calories
Carbs: 37g; 31% of calories
Fat: 14g; 26% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with half the olive oil and half the salt. Spread them in a single layer and roast for 15 minutes.
While potatoes roast, toss the chicken cutlets, broccoli, garlic powder, dried parsley, black pepper, the rest of the salt, and the rest of the oil in a mixing bowl until evenly coated.
Stir the potatoes and move them to one side of the pan. Place the chicken and broccoli on the other side. Roast until the chicken is firm and the broccoli edges are browned, about 12 to 15 minutes. Done when reaches 165°F in the thickest part.
Drizzle the lemon juice over the chicken and vegetables. Transfer to a plate and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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