Name: Lemon herb chicken with 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, diced into 1-inch pieces; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 g dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

469 calories

Protein: 51g; 42% of calories
Carbs: 39g; 32% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a large bowl, toss the diced potatoes with the olive oil and half of the salt and pepper.
Spread the potatoes in a single layer on a half-sheet pan. Roast for 15 minutes while you prepare the chicken and green beans.
In the same bowl used for the potatoes, whisk together the lemon juice, lemon zest, garlic, oregano, and the remaining salt and pepper. Add the chicken breast and green beans, tossing to coat thoroughly.
Remove the pan from the oven and push the potatoes to one side. Place the chicken and green beans on the other side. Roast for 15 to 18 minutes, flipping the chicken once halfway through, until the chicken is cooked through and the potatoes are tender and browned. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Slice the chicken against the grain and transfer to a plate with the potatoes and green beans, spooning any pan juices over the top.

Nutrition

Ingredients

Instructions

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