Name: Lemon herb roasted chicken
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 red potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 2 3/4 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

466 calories

Protein: 46g; 39% of calories
Carbs: 37g; 31% of calories
Fat: 16g; 30% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with one third of the olive oil and a portion of the salt and black pepper. Spread them into a single layer.
Roast the potatoes for 15 minutes. Meanwhile, place the chicken breast between two pieces of plastic wrap and pound it to an even 1-inch thickness. Rub the chicken with another third of the olive oil, the dried basil, garlic powder, and half of the remaining salt and pepper.
Move the potatoes to one side of the pan. Toss the green beans on the other side with the remaining oil, salt, and pepper. Place the chicken in the center. Roast for 15 to 18 minutes until the chicken reaches its safe temperature and the vegetables are tender. Done when opaque in the center, 165°F.
Remove the pan from the oven and transfer the chicken to a plate to rest for 5 minutes. Stir the lemon juice into the juices remaining on the pan, then drizzle it over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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