Name: Lemon herb chicken with potatoes
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1 inch thick; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 3/4 tsp lemon zest; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

437 calories

Protein: 46g; 41% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 12 min · Cook 33 min

Preheat the oven to 400°F. In a large bowl, whisk together two thirds of the olive oil, half the lemon juice, the lemon zest, dried basil, oregano, salt, and black pepper. Toss the potato pieces in the bowl to coat. Spread the potatoes onto a small rimmed baking sheet and roast for 15 minutes.
In the same bowl, combine the remaining olive oil, remaining half of the lemon juice, and minced garlic. Add the chicken and broccoli florets, tossing to coat. Push the potatoes to one side of the baking sheet and add the chicken and broccoli in a single layer. Roast for 15 to 18 minutes more, until the chicken is cooked through and the potatoes are tender and browned. Done when the thickest part of the chicken reads 165°F.
Let the chicken rest on the pan for 5 minutes. Slice the chicken and serve alongside the roasted potatoes and broccoli.

Nutrition

Ingredients

Instructions

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