Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz red potatoes, cut into 3/4-inch pieces; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

432 calories

Protein: 44g; 40% of calories
Carbs: 37g; 34% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

Heat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, garlic, dried basil, half the salt, and half the black pepper. On a half-sheet pan, toss the potato pieces with half of the lemon mixture. Spread them out and roast for 10 minutes.
While potatoes roast, pound the thickest part of the chicken breast until it is 1 inch thick. When the timer sounds, move the potatoes to one side. Place the chicken and green beans on the other side. Drizzle the remaining lemon mixture over the chicken and beans, and sprinkle with the remaining salt and pepper.
Roast everything together for 20 to 25 minutes until the potatoes are tender and browned at the edges. Remove from the oven and let the chicken rest for 5 minutes before serving. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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