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 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 5 oz broccoli florets

Nutrition

Per serving

449 calories

Protein: 47g; 40% of calories
Carbs: 40g; 35% of calories
Fat: 13g; 25% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
6 oz Yukon Gold potatoes, cut into 1-inch pieces
2 tsp extra virgin olive oil
2 cloves garlic, minced
3/4 tsp fresh rosemary, finely chopped
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
5 oz broccoli florets

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F and place a half-sheet pan inside. In a small bowl, whisk together half the olive oil, half the salt, and the pepper. Toss the potatoes in the bowl to coat.
Carefully remove the hot pan and drizzle with a drop of oil. Spread the potatoes in a single layer. Roast for 10 minutes.
Push the potatoes to one side. Brush the chicken breast with most of the remaining oil and place it on the pan. Roast for another 10 minutes.
Toss the broccoli and minced garlic with the remaining oil and salt. Scatter the broccoli onto the pan. Roast until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a knife, about 10 to 12 minutes.
Whisk the lemon juice and rosemary together. Drizzle the mixture over the chicken and vegetables while they are hot. Let the chicken rest for 3 minutes before serving. Done when potatoes are tender.

Nutrition

Ingredients

Instructions

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