Name: Chicken with roasted root vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch chunks; 6 oz Yukon Gold potatoes, cut into 3/4-inch chunks; 1 1/2 medium carrots, peeled and sliced into thin half-moons; 1/2 medium red onion, cut into 1-inch wedges; 2 tsp extra virgin olive oil; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

493 calories

Protein: 49g; 39% of calories
Carbs: 46g; 37% of calories
Fat: 14g; 24% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. Line a half-sheet pan with parchment paper. In a small bowl, combine the dried basil, garlic powder, salt, and black pepper.
Place the potatoes, carrots, and red onion on the prepared sheet pan. Drizzle with half the olive oil and sprinkle with half the spice mixture. Toss until coated and spread in a single layer. Roast for 15 minutes.
While vegetables roast, toss the chicken chunks with the remaining oil and spice mixture. Add the chicken to the pan, spreading it out among the vegetables. Roast until the potatoes are tender and the chicken is cooked through, 15 to 18 minutes more. Done when no pink in the center of the largest piece, 165°F.
Squeeze the lemon juice over the hot chicken and vegetables, then sprinkle with the chopped parsley. Toss one last time before serving.

Nutrition

Ingredients

Instructions

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