Name: Lemon herb chicken with red 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 and pounded to a 1-inch thickness; 6 oz red potatoes, cut into 3/4-inch pieces; 2 1/4 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/4 tsp salt; 1/2 tsp black pepper; 3.5 oz broccoli florets

Nutrition

Per serving

432 calories

Protein: 45g; 40% of calories
Carbs: 36g; 32% of calories
Fat: 14g; 28% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry and pounded to a 1-inch thickness
6 oz red potatoes, cut into 3/4-inch pieces
2¼ tsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
¾ tsp fresh rosemary, finely chopped
¼ tsp salt
½ tsp black pepper
3½ oz broccoli florets

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, and black pepper.
On a half-sheet pan, toss the potato pieces with half of the lemon-herb mixture. Spread them into a single layer and roast for 10 minutes.
Move the potatoes to one side of the pan. Place the chicken breast on the pan and brush with half of the remaining lemon-herb mixture. Roast for 10 minutes more.
In the bowl used for the sauce, toss the broccoli florets with the last of the lemon-herb mixture. Add the broccoli to the pan and roast for 12 to 15 minutes. Done when opaque in the center and potatoes are tender, 165°F.
Remove the pan from the oven. Let the chicken rest on the pan for 5 minutes to allow the juices to redistribute, then slice the chicken and serve with the vegetables and any juices from the pan.

Nutrition

Ingredients

Instructions

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