Name: Sheet pan lemon herb chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 3.5 oz broccoli florets; 2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp fresh rosemary, finced chopped; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

437 calories

Protein: 46g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F.
On a half-sheet pan, toss the potatoes with half the olive oil and a pinch of the salt. Spread them into a single layer and roast for 10 minutes.
While the potatoes roast, in a bowl, toss the chicken and broccoli with the remaining olive oil, garlic, rosemary, and the rest of the salt and pepper. When the potatoes are ready, add the chicken mixture to the pan and spread everything out.
Roast for 15 to 18 minutes, tossing once halfway through, until the potatoes are golden and the chicken is white throughout with no pink. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the hot chicken and vegetables, tossing to coat. Slide everything onto a plate and spoon any juices from the pan over the top.

Nutrition

Ingredients

Instructions

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