Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 3.5 oz broccoli florets, cut into bite-sized pieces; 2 1/4 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

461 calories

Protein: 51g; 43% of calories
Carbs: 36g; 30% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Toss the potatoes with half of the mixture on a half-sheet pan. Arrange the potatoes cut side down and roast for 10 minutes.
Toss the chicken breast in half of the remaining lemon-herb mixture. Push the potatoes to the side of the pan and place the chicken in the center. Return the pan to the oven and roast for 10 minutes.
Toss the broccoli with the remaining lemon-herb mixture. Arrange the broccoli on the pan around the chicken. Roast until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a knife, about 12 to 15 minutes more.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken and serve alongside the roasted potatoes and broccoli.

Nutrition

Ingredients

Instructions

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