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, pounded to 1-inch thickness; 6 oz Yukon gold potatoes, cut into 1-inch pieces; 4 oz broccoli florets; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp fresh rosemary, chopped; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

434 calories

Protein: 44g; 39% of calories
Carbs: 40g; 35% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, half the lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
Add the potatoes to the bowl and toss with half of the herb oil. Spread the potatoes onto a half-sheet pan. Roast for 15 minutes.
Add the chicken breast and broccoli to the bowl with the remaining herb oil and toss to coat. Place the chicken and broccoli on the pan with the potatoes. Roast until the thickest part of the chicken reaches 165°F, about 15 to 18 minutes.
Squeeze the remaining lemon juice over the chicken, potatoes, and broccoli. Let the chicken rest for 5 minutes. Transfer the chicken, potatoes, and broccoli to a plate.

Nutrition

Ingredients

Instructions

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