Name: Lemon herb roasted chicken breast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into half-inch cubes; 3.5 oz green beans, trimmed; 1 3/4 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry
6 oz Yukon Gold potatoes, cut into half-inch cubes
3½ oz green beans, trimmed
1 3/4 tsp olive oil
1 tbsp lemon juice
3/4 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 425°F. Place the cubed potatoes on a half-sheet pan and toss with half the olive oil, half the salt, and half the pepper. Spread them into a single layer.
Roast the potatoes until they just begin to soften, about 10 minutes. While they roast, place the chicken breast between two pieces of plastic wrap and pound the thicker end until the whole breast is about 1 inch thick.
In a small bowl, whisk together the lemon juice, the remaining olive oil, garlic powder, oregano, and the rest of the salt and pepper.
Push the potatoes to one side of the pan. Place the chicken and green beans on the other side. Rub the lemon-herb mixture over the chicken and toss the beans to coat. Roast for 20 to 25 minutes, tossing the beans once halfway through. Done when chicken reads 165°F in the thickest part and the potatoes are golden and tender.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing it. Serve the sliced chicken with the roasted potatoes and green beans.

Nutrition

Ingredients

Instructions

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