Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 3/4 medium russet potato, scrubbed and cut into 3/4-inch cubes; 5 oz green beans, trimmed; 2 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/2 tsp garlic powder; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

468 calories

Protein: 46g; 38% of calories
Carbs: 46g; 38% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, parsley, salt, and pepper. In a bowl, toss the potatoes with half the lemon mixture.
Spread the potatoes onto a half-sheet pan in a single layer. Roast for 15 minutes. While they roast, toss the chicken breast in the remaining lemon mixture.
Push the potatoes to one side of the pan and add the chicken. Roast until the chicken reaches 165°F and the potatoes are tender and browned at the edges, about 15 to 18 minutes.
While the chicken finishes, place green beans and water in a microwave-safe bowl. Cover and microwave on high until tender-crisp, about 3 to 5 minutes. Drain and toss with a pinch of salt if desired.
Let the chicken rest for 5 minutes before slicing. Plate the sliced chicken with the roasted potatoes and green beans, spooning any remaining juices from the pan over the top.

Nutrition

Ingredients

Instructions

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