Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli florets; 1 tbsp reduced-sodium chicken broth; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/2 lemon, half sliced into rounds, half for juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

426 calories

Protein: 59g; 52% of calories
Carbs: 42g; 37% of calories
Fat: 5g; 10% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. In a small bowl, toss the potatoes with half the chicken broth to coat. Add half the salt, half the pepper, and half the dried basil. Spread the potatoes in a single layer on one side of the pan.
In the same bowl used for the potatoes, toss the chicken and broccoli with the remaining broth, remaining salt, remaining pepper, remaining basil, and the garlic powder. Place the chicken in the center of the pan and the broccoli on the open side. Top the chicken with lemon slices. Done when chicken flakes or registers 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes. Squeeze the remaining lemon juice over the chicken and broccoli. Garnish the whole plate with fresh parsley.

Nutrition

Ingredients

Instructions

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