Name: Baked lemon herb chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz red potatoes, cut into 1-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 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

470 calories

Protein: 51g; 42% of calories
Carbs: 40g; 33% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. Use a mallet or heavy skillet to pound the chicken breast to an even 1-inch thickness. In a small bowl, whisk together the lemon juice, minced garlic, dried basil, dried oregano, half the olive oil, half the salt, and half the black pepper.
On a half-sheet pan, toss the potato pieces with the remaining olive oil and a pinch of the remaining salt and pepper. Spread into a single layer and roast for 15 minutes.
Push the potatoes to one side. Place the chicken on the pan and pour the lemon-herb mixture over it, turning to coat. Add the green beans to the potato side, season with the rest of the salt and pepper, and spread everything into a single layer with room between the pieces.
Return the pan to the oven and bake for 20 to 25 minutes until the potatoes are golden and tender, and the chicken is opaque in the center. Let the chicken rest on the pan for 5 minutes before serving. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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