Name: Lemon herb chicken with red potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and sliced to a 1-inch thickness; 6 oz red potatoes, cut into 1-inch pieces; 2 tsp olive oil; 3/4 tsp fresh rosemary, finely chopped; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest; 2 tsp lemon juice; 4 oz asparagus, trimmed

Nutrition

Per serving

455 calories

Protein: 50g; 43% of calories
Carbs: 36g; 31% of calories
Fat: 14g; 26% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F. In a large bowl, toss the potatoes with half the olive oil, half the salt, and the black pepper. Spread the potatoes onto one side of a half-sheet pan and roast for 15 minutes.
While the potatoes roast, in the same bowl, combine the remaining olive oil, rosemary, garlic powder, lemon zest, and the rest of the salt. Coat the chicken breast in this herb mixture.
When the potatoes have roasted for 15 minutes, flip them. Place the chicken on the empty side of the sheet pan and roast for 10 minutes more.
Add the asparagus to the pan, nestling it among the potatoes. Roast for 10 to 12 minutes until the chicken reaches 165°F and the asparagus is tender.
Let the chicken rest for 5 minutes, then slice. Drizzle the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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