Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz asparagus, trimmed; 5 oz red potatoes, cut into 1/2-inch wedges; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried basil; 1/4 tsp dried parsley; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 lemon, sliced into rounds

Nutrition

Per serving

467 calories

Protein: 44g; 37% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small bowl, stir together the olive oil, minced garlic, dried basil, and dried parsley. Place the chicken breast between two pieces of plastic wrap and pound to an even 3/4 inch thickness. Season the chicken, potato wedges, and asparagus with the salt and pepper.
Toss the potato wedges on a half-sheet pan with one third of the garlic oil. Spread them out and roast for 10 minutes.
Move the potatoes to one side of the pan. Toss the asparagus with half of the remaining garlic oil and add to the pan. Rub the last of the garlic oil over the chicken and place it in the center with the lemon slices. Roast for 15 to 18 minutes until the chicken is cooked through and potatoes are tender. Done when opaque in the center, 165°F.
Squeeze the juice from the roasted lemon slices over the chicken, potatoes, and asparagus. Transfer everything to a plate.

Nutrition

Ingredients

Instructions

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