Name: Lemon herb chicken with 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; 6 oz yukon gold potatoes, cut into 1/2-inch cubes; 3.5 oz broccoli florets, cut into bite-size pieces; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 3/4 tsp lemon zest; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

430 calories

Protein: 47g; 42% of calories
Carbs: 36g; 32% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F and line a sheet pan with parchment paper.
Toss the potatoes on the pan with half of the oil and one third of the salt and pepper. Spread into a single layer and roast for 15 minutes.
Meanwhile, whisk the lemon juice, lemon zest, basil, garlic powder, one third of the salt and pepper, and half of the remaining oil in a small bowl. Coat the chicken breast thoroughly in the lemon mixture.
In the bowl used for the chicken, toss the broccoli with the last of the oil and the remaining salt and pepper.
Move the potatoes to the sides of the pan. Place the chicken in the center and scatter the broccoli around it. Roast for 15 to 20 minutes until the chicken is cooked through and the potatoes are tender. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes