Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 5 oz baby red potatoes, cut into 3/4-inch pieces; 3.5 oz green beans, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

442 calories

Protein: 50g; 45% of calories
Carbs: 33g; 29% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. In a large bowl, whisk together most of the olive oil, the lemon juice, dried basil, half the salt, and the pepper.
Add the chicken breast pieces and potato pieces to the bowl. Toss thoroughly to coat the food in the herb mixture.
Spread the chicken and potatoes onto a half-sheet pan in a single layer. Roast for 15 minutes.
While the chicken roasts, add the green beans, minced garlic, the remaining olive oil, and the remaining salt to the same bowl. Toss to coat.
Remove the pan from the oven. Add the green beans and garlic to the pan, spreading them out. Roast for 10 minutes more until the chicken reaches its safe temperature and the potatoes are tender when pierced with a fork. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 3 minutes. Transfer everything to a plate and spoon over any pan juices before serving.

Nutrition

Ingredients

Instructions

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