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; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 4 oz asparagus, trimmed

Nutrition

Per serving

437 calories

Protein: 45g; 40% of calories
Carbs: 37g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat your oven to 400°F for 10 minutes. While it heats, prepare the ingredients.
In a small bowl, whisk together the olive oil, garlic, oregano, salt, and pepper. On a half-sheet pan, toss the potatoes with half of the seasoned oil. Roast for 15 minutes.
Coat the chicken breast with the remaining oil mixture. Move the potatoes to one side of the pan and add the chicken to the other side. Roast for 10 minutes.
Place the asparagus on the pan, tossing with any oil already there. Roast for 10 minutes more. Done when opaque in the center, 165°F.
Drizzle everything with lemon juice and garnish with the chopped parsley.

Nutrition

Ingredients

Instructions

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