Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

464 calories

Protein: 49g; 42% of calories
Carbs: 39g; 33% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with one third of the olive oil and a third of the salt, pepper, and garlic powder. Roast for 15 minutes.
Place the chicken breast between two pieces of plastic wrap and pound the thick end so it is an even 1 inch thick. Rub with half the remaining oil, salt, pepper, and garlic powder, plus the dried basil and lemon zest.
Move the potatoes to one side of the pan. Place the chicken in the center. Toss the green beans with the remaining oil, salt, pepper, and garlic powder on the other side. Roast for 12 minutes. Done when 165°F in the thickest part.
Remove the pan from the oven. Drizzle lemon juice over the chicken, potatoes, and beans while hot. Sprinkle with fresh parsley and let the chicken rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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