Name: Lemon herb roasted chicken and veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz red potatoes, cut into 1-inch pieces; 4 oz broccoli florets; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 tsp water; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

431 calories

Protein: 46g; 41% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, water, minced garlic, dried oregano, salt, and black pepper. Place the red potato pieces on one side of a half-sheet pan and toss with half of the dressing. Roast for 15 minutes.
While the potatoes roast, ensure the chicken breast is about 1 inch thick, pounding it if needed. Remove the pan from the oven. Place the chicken and broccoli on the empty side of the pan. Drizzle the remaining dressing over the chicken and broccoli and toss to coat. Return to the oven and roast for 20 to 22 minutes until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken and plate it alongside the roasted potatoes and broccoli. Garnish everything with the chopped fresh parsley.

Nutrition

Ingredients

Instructions

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