Name: Mediterranean chicken and lemon potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, diced into 1-inch pieces; 2 tsp extra virgin olive oil; 1 1/2 tsp dried basil; 3/4 tsp salt; 2 tsp lemon juice; 6 oz boneless skinless chicken breast, patted dry; 1 tsp dried oregano; 1/4 tsp garlic powder; 3.5 oz green beans, trimmed; 2 tbsp water

Nutrition

Per serving

406 calories

Protein: 43g; 42% of calories
Carbs: 32g; 31% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, the dried basil, and the lemon juice. Spread in a single layer and roast for 25 minutes until golden and tender.
While the potatoes roast, season the chicken breast on both sides with the remaining salt, oregano, and garlic powder.
Heat the remaining olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 6 to 7 minutes, flip, and cook for 6 to 7 minutes more until the center is opaque. Done when opaque in the center, 165°F.
In a small pot, bring the water to a simmer. Add the green beans, cover, and steam for 5 to 6 minutes until bright green and tender-crisp. Drain any excess water.

Nutrition

Ingredients

Instructions

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