Name: Lemon herb chicken with potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp lemon zest; 2 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

435 calories

Protein: 46g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, toss the potatoes with half the olive oil, the rosemary, and half the salt and pepper. Spread the potatoes onto a half-sheet pan and roast for 12 minutes.
In the same bowl, toss the chicken, broccoli, garlic, and lemon zest with the remaining olive oil and the rest of the salt and pepper. Stir the chicken mixture onto the sheet pan with the potatoes. Roast for 15 minutes, stirring once halfway through, until the chicken is opaque throughout and the potatoes are tender. Done when opaque white throughout, 165°F.
Remove the pan from the oven and immediately drizzle the lemon juice over the chicken and vegetables. Toss to combine and transfer everything to a plate.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes