Name: Garlic and herb chicken breast
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 9 oz red potatoes, cubed into 1/2-inch pieces; 5 oz green beans, trimmed; 1 tbsp 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; 1 tsp lemon juice

Nutrition

Per serving

629 calories

Protein: 60g; 37% of calories
Carbs: 56g; 35% of calories
Fat: 20g; 28% of calories

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the cubed potatoes with one third of the olive oil and a pinch of salt. Roast for 25 minutes until golden and tender.
While the potatoes roast, season the chicken breast on both sides with the dried basil, dried oregano, half the remaining salt, and a pinch of black pepper.
Heat half the remaining olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
Remove the chicken to a plate to rest. In the same skillet, add the remaining oil, green beans, and a splash of water. Cover and steam for 3 minutes. Uncover, add the garlic and remaining salt, and sauté for 2 minutes more. Finish with lemon juice.
Serve the seared chicken alongside the roasted red potatoes and the garlicky green beans.

Nutrition

Ingredients

Instructions

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