Name: Lemon herb roasted chicken dinner
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 pounded to 3/4-inch thickness; 6 oz red potatoes, cut into 1/2-inch pieces; 5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/4 tsp dried basil; 1/4 tsp dried parsley; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

494 calories

Protein: 45g; 36% of calories
Carbs: 42g; 34% of calories
Fat: 17g; 30% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4-inch thickness. In a small bowl, whisk together two-thirds of the olive oil, two-thirds of the lemon juice, the dried basil, dried parsley, half the salt, and half the pepper.
Place the chicken and potatoes on a half-sheet pan, keeping the potatoes in a single layer with space between them. Drizzle the herb oil mixture over the chicken and potatoes, tossing the potatoes to coat. Roast for 12 minutes.
In a bowl, toss the green beans and minced garlic with the remaining olive oil and salt. When the timer goes off, flip the potatoes and push them to one side. Add the green beans to the pan. Roast for 10 to 12 minutes until the chicken is 165F and potatoes are tender. Done when opaque in the center, 165°F.
Transfer the chicken to a plate and let it rest for 5 minutes. Drizzle the remaining lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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