Name: Lemon-herb grilled chicken with roasted potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 5 oz Yukon Gold potatoes, cut into 3/4-inch chunks; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp fresh rosemary, finely chopped; 1 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 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 a pinch of black pepper. Spread in one layer and roast for 15 minutes.
While the potatoes roast, whisk together the lemon juice, garlic, thyme, rosemary, and half of the remaining salt and pepper in a bowl. Add the chicken and turn to coat. Let it sit while the potatoes continue.
Move the potatoes to one side of the pan and flip them. Add the green beans to the other side and toss with the remaining olive oil and salt. Roast until the potatoes are golden and the beans are tender, about 10 to 15 minutes.
As soon as the beans go in the oven, heat a grill pan over medium-high heat. Place the chicken on the grill and cook for 6 minutes. Flip and cook for 5 to 6 minutes more until the thickest part is opaque in the center. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes, then slice. Serve beside the roasted potatoes and green beans.

Nutrition

Ingredients

Instructions

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