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, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp lemon zest; 2 tsp lemon juice; 1/4 tsp table salt; 1/2 tsp black pepper

Nutrition

Per serving

433 calories

Protein: 46g; 41% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon zest, half the lemon juice, salt, and black pepper.
Place the potato pieces on a half-sheet pan and toss with half of the oil mixture. Spread them into a single layer and roast for 10 minutes.
Toss the chicken and broccoli florets in the bowl with the remaining oil mixture. Carefully move the potatoes to one side of the hot pan and add the chicken and broccoli. Roast for 18 to 20 minutes until the potatoes are golden and the chicken reaches its safe temperature. Done when internal temperature reaches 165°F.
Let the chicken rest on the pan for 5 minutes. Squeeze the remaining lemon juice over everything before serving on one plate.

Nutrition

Ingredients

Instructions

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