Name: Baked herb chicken and baby potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz baby red potatoes, halved; 2 1/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3.5 oz broccoli, cut into florets; 1 tbsp water

Instructions

Prep 15 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 halved baby potatoes 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, stir them, then place the chicken in the oven alongside the potatoes. Bake for 18 to 22 minutes until the chicken is opaque in the center and the potatoes are golden and fork-tender. Done when opaque in the center, 165°F.
While the chicken bakes, place the broccoli florets in a microwave-safe bowl with the water. Cover and microwave for 3 to 4 minutes until tender, then drain.
Remove the chicken and potatoes from the oven. Let the chicken rest in the dish for 5 minutes. Squeeze the lemon juice over the chicken, potatoes, and broccoli before serving.

Nutrition

Ingredients

Instructions

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