Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to an even 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

452 calories

Protein: 47g; 41% of calories
Carbs: 39g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Toss the potatoes, chicken, and green beans in the mixture until well coated.
Spread only the potatoes onto a half-sheet pan in a single layer. Roast for 15 minutes.
Move the potatoes to one side and place the chicken breast on the pan. Roast for 10 minutes.
Add the green beans to the remaining space on the pan. Roast for 10 to 12 minutes more, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender when pierced. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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