Name: Lemon herb roasted chicken and veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

442 calories

Protein: 45g; 40% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F for 10 minutes while you prepare the ingredients.
On a half-sheet pan, combine the chicken breast, potatoes, and green beans. Drizzle with the olive oil and lemon juice. Sprinkle the garlic, dried basil, salt, and pepper over everything. Toss well to coat and spread into a single layer, ensuring the chicken is not covered by vegetables.
Roast for 20 to 25 minutes until the chicken is opaque in the center and the potatoes are tender when pierced with a fork. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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