Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and sliced to 1-inch thickness; 6 oz Yukon gold potatoes, cut into 1/2-inch pieces; 5 oz broccoli florets; 2 tsp extra virgin olive oil; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp lemon zest; 2 cloves garlic, minced; 2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

448 calories

Protein: 47g; 40% of calories
Carbs: 40g; 34% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper.
In a large bowl, toss the potatoes with half the olive oil, half the rosemary, half the salt, and the pepper. Spread them onto the prepared pan. Roast for 10 minutes.
While the potatoes roast, toss the chicken in the same bowl with the remaining olive oil, rosemary, salt, and the lemon zest.
When the potatoes are done with their first roast, add the chicken to the pan. Roast for 10 minutes.
Toss the broccoli and garlic into the pan. Roast for 10 to 12 minutes more until the chicken is cooked through and the potatoes are tender. Done when opaque in the center, 165°F.
Let the chicken rest for 3 minutes. Drizzle the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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