Name: Greek chicken with lemon potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 9 oz Yukon Gold potatoes, cut into 1-inch chunks; 2 1/4 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 medium zucchini, sliced into half-moons

Nutrition

Per serving

483 calories

Protein: 44g; 36% of calories
Carbs: 48g; 39% of calories
Fat: 14g; 25% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, cut into 1-inch pieces
9 oz Yukon Gold potatoes, cut into 1-inch chunks
2¼ tsp extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic, minced
2 tsp dried oregano
¾ tsp salt
½ tsp black pepper
½ medium zucchini, sliced into half-moons

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, half the salt, and the black pepper.
Place the chicken pieces, potato chunks, and zucchini on a half-sheet pan. Sprinkle with the remaining salt and pour the lemon-herb dressing over them, tossing to coat everything evenly. Spread them into a single layer. Roast for 15 minutes.
Toss the vegetables and chicken once on the pan. Continue to roast for 15 minutes more until the potatoes are tender and golden and the chicken is opaque in the center. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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