Name: Lemon herb chicken with red potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz red potatoes, cut into 1-inch pieces; 4 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 1/2 tsp lemon zest, grated

Nutrition

Per serving

450 calories

Protein: 46g; 40% of calories
Carbs: 40g; 35% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the oil and a third of the salt and pepper. Spread in a single layer and roast for 15 minutes.
While the potatoes roast, in a small bowl, combine the chicken with the garlic, basil, oregano, lemon zest, the remaining oil, and half of the remaining salt and pepper. Toss to coat well.
Move the potatoes to one side of the pan and place the chicken on the other side. Roast for 18 to 22 minutes until the chicken is cooked through. Done when opaque in the center, 165°F.
While the chicken finishes, place the green beans and water in a microwave-safe bowl. Cover with plastic wrap and microwave for 4 to 5 minutes until tender. Drain the water and toss the beans with the remaining salt and half the lemon juice.
Drizzle the remaining lemon juice over the chicken and potatoes. Serve the green beans alongside.

Nutrition

Ingredients

Instructions

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