Name: Lemon herb chicken with roasted 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 3/4-inch thickness; 6 oz red potatoes, diced into 1/2-inch pieces; 3.5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 1 oz lemon, sliced into rounds

Nutrition

Per serving

435 calories

Protein: 45g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with half the olive oil, half the salt, and half the pepper. Spread them in an even layer and roast for 15 minutes.
While the potatoes roast, whisk the remaining olive oil, lemon juice, garlic, basil, parsley, and the rest of the salt and pepper in a bowl. Add the chicken breast and toss to coat. Place the asparagus in the same bowl and toss with the remaining dressing.
Move the potatoes to one side of the pan. Place the chicken on the other side and top with lemon rounds. Roast for 8 minutes. Add the asparagus to the pan and roast for 10 minutes more. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before serving alongside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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

More dinner recipes