Name: Lemon herb grilled chicken with potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 6 oz boneless skinless chicken breast, patted dry; 2 tsp lemon juice; 1 1/2 tsp dried basil; 1 tsp dried oregano; 4 oz green beans, trimmed; 1/2 cup water

Nutrition

Per serving

451 calories

Protein: 46g; 40% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% 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, and half the pepper. Roast for 25 to 30 minutes until golden and tender.
While the potatoes roast, whisk the remaining olive oil, lemon juice, basil, and oregano in a bowl. Add the chicken breast and turn to coat. Let it sit while the potatoes continue roasting.
Heat a grill pan over medium-high heat. Season the chicken with the remaining salt and pepper. Cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
While the chicken cooks, bring the water to a boil in a medium pot. Add the green beans to a steamer basket, cover, and steam for 5 to 6 minutes until bright green and tender-crisp.
Plate the grilled chicken breast next to the roasted potatoes and steamed green beans.

Nutrition

Ingredients

Instructions

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