Name: Lemon herb chicken with 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 sliced to 3/4-inch thickness; 6 oz Yukon gold potatoes, cut into 1/2-inch cubes; 4 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

448 calories

Protein: 46g; 40% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry and sliced to 3/4-inch thickness
6 oz Yukon gold potatoes, cut into 1/2-inch cubes
4 oz green beans, trimmed
2 tsp extra virgin olive oil
1 tbsp lemon juice
3/4 tsp lemon zest
2 tsp Italian seasoning
1/4 tsp salt
1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, all of the Italian seasoning, and half of the salt and pepper. Spread in a single layer and roast for 10 minutes.
In a bowl, toss the chicken and green beans with the remaining oil, salt, and pepper. Move the potatoes to one side of the pan and add the chicken and beans. Roast until the potatoes are golden and the chicken reaches its safe temperature, about 18 to 20 minutes. Done when reaches 165°F in the thickest part.
Remove the pan from the oven. Immediately drizzle the lemon juice and sprinkle the lemon zest over the chicken and vegetables. Let the chicken rest for 5 minutes before slicing.

Nutrition

Ingredients

Instructions

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