Name: Baked herb chicken breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 2 1/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

453 calories

Protein: 51g; 44% of calories
Carbs: 32g; 28% of calories
Fat: 14g; 28% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, dried basil, and oregano. On a half-sheet pan, toss the potato pieces with half of the herb oil, half of the salt, and half of the black pepper. Spread the potatoes in a single layer and roast for 15 minutes.
While the potatoes roast, rub the chicken breast with the remaining herb oil and the rest of the salt and pepper. Place the chicken in a small baking dish. When the potatoes have roasted for 15 minutes, place the chicken in the oven alongside the potatoes. Bake for 18 to 22 minutes until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the chicken and potatoes from the oven. Let the chicken rest in the baking dish for 5 minutes. Squeeze the lemon juice over the chicken and potatoes before serving.

Nutrition

Ingredients

Instructions

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