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, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 5 oz green beans, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

455 calories

Protein: 46g; 40% of calories
Carbs: 41g; 35% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, half the salt, and half the pepper. Toss the potato pieces on a half-sheet pan with half of the oil mixture. Spread in a single layer and roast for 10 minutes.
Whisk the remaining oil mixture to recombine. Place the chicken on the pan with the potatoes. Drizzle the chicken with half of the remaining oil mixture. Return the pan to the oven and roast for 10 minutes.
Toss the green beans and minced garlic on the pan with the remaining oil mixture and the rest of the salt and pepper. Spread everything out. Roast until the chicken reaches 165°F and potatoes are golden and fork-tender, about 12 to 15 minutes more.
Let the chicken rest for 5 minutes. Top the chicken, potatoes, and beans with the lemon zest before serving.

Nutrition

Ingredients

Instructions

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