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, patted dry and pounded to a 3/4-inch thickness; 6 oz red potatoes, cut into 1-inch pieces; 2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 3.5 oz asparagus, trimmed; 1/2 tsp lemon zest

Nutrition

Per serving

440 calories

Protein: 45g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the garlic, half the rosemary, and one third of the salt. Spread into a single layer and roast for 15 minutes.
Move the potatoes to the edges of the pan. Place the chicken in the center. Drizzle the chicken with half the remaining oil and the lemon juice. Season the chicken with another third of the salt, the black pepper, and the remaining garlic and rosemary. Roast for 10 minutes.
Toss the asparagus with the remaining oil and salt. Add it to the pan. Roast until the chicken reaches 165°F in the thickest part and the potatoes are tender, about 10 to 12 minutes more. Sprinkle everything with lemon zest. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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