Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 7 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

470 calories

Protein: 45g; 38% of calories
Carbs: 46g; 38% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F.
In a small bowl, whisk together the olive oil, half the lemon juice, the lemon zest, minced garlic, dried basil, oregano, salt, and pepper.
Place the potatoes on a half-sheet pan. Drizzle with half of the herb oil and toss to coat. Arrange in a single layer and roast for 15 minutes.
While potatoes roast, rub the chicken breast with half of the remaining herb oil. Move the potatoes to one side of the pan and place the chicken on the other side. Roast for 10 minutes.
Toss the asparagus with the last of the herb oil and add it to the pan. Roast for 12 minutes more until the chicken is opaque in the center and the potatoes are golden and tender. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Slice the chicken and drizzle the remaining fresh lemon juice over everything on the pan before serving.

Nutrition

Ingredients

Instructions

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