Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 2 tsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

464 calories

Protein: 45g; 38% of calories
Carbs: 35g; 29% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of parchment paper and pound to an even 3/4-inch thickness. In a small bowl, whisk the olive oil, lemon zest, dried oregano, salt, and black pepper.
On a half-sheet pan, toss the potato pieces with half of the herb oil. Spread them in a single layer and roast for 15 minutes. While the potatoes roast, stir the minced garlic into the remaining oil mixture.
Move the potatoes to one side of the pan. Place the chicken breast in the center and the green beans on the other side. Drizzle the remaining garlic-herb oil over the chicken and beans, tossing the beans to coat. Roast for 10 minutes.
Continue roasting until the chicken reaches 165°F and the beans are tender, about 8 to 12 minutes more.
Let the chicken rest for 5 minutes before slicing. Drizzle the fresh lemon juice over the chicken and vegetables and sprinkle with fresh parsley.

Nutrition

Ingredients

Instructions

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