Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1/2 tsp lemon zest; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

464 calories

Protein: 50g; 42% of calories
Carbs: 40g; 33% of calories
Fat: 14g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the rosemary, and a quarter of the salt. Spread them into an even layer and roast for 10 minutes.
Push the potatoes to one side. Add the chicken and broccoli to the pan. Rub the chicken with the remaining oil, remaining rosemary, and another quarter of the salt. Season the broccoli with salt and pepper. Roast for 15 minutes.
Stir the garlic into the broccoli. Continue roasting for 5 to 7 minutes more until the potatoes are fork-tender and the broccoli is browned at the edges. Done when opaque in the center, 165°F.
Remove the pan from the oven. Squeeze the lemon juice over the chicken and vegetables and sprinkle with lemon zest and any remaining salt. Let the chicken rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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