Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, chopped into 1-inch pieces; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 tsp fresh lemon juice; 1 tsp dried basil; 1/2 tsp dried parsley; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

428 calories

Protein: 46g; 41% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 425°F. In a small bowl, mix the dried basil, dried parsley, garlic powder, salt, and pepper. On a half-sheet pan, toss the potatoes with half the oil and one-third of the herb mixture.
Arrange the potatoes in a single layer and roast for 12 minutes, flipping once halfway through. While the potatoes roast, toss the chicken and broccoli with the remaining oil and herb mixture.
Push the potatoes to one side of the pan. Place the chicken breast in the center and roast for 8 minutes.
Add the broccoli to the remaining space on the pan. Roast for 12 to 14 minutes until the potatoes are golden, the broccoli edges are browned, and the chicken is cooked through. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes, then slice into strips. Plate the chicken, potatoes, and broccoli, then drizzle the lemon juice over the entire plate.

Nutrition

Ingredients

Instructions

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

More dinner recipes