Name: Lemon herb chicken and potatoes with fresh salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 1.5 oz arugula; 1/3 cup cherry tomatoes, halved; 1 tbsp extra virgin olive oil; 1 clove garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1/2 tsp lemon zest; 1 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, half the salt, and the black pepper. If the chicken breast is very thick at one end, pound it gently until it is about 1 inch thick throughout.
Place the potatoes on a half-sheet pan and toss with one third of the oil and herb mixture. Spread them out and roast for 15 minutes, flipping once halfway through.
Push the potatoes to one side of the pan. Place the chicken breast on the other side and sprinkle with a quarter of the total salt. Drizzle half of the remaining oil mixture over the chicken. Roast for 18 to 22 minutes until the chicken is opaque in the center and the potatoes are golden and tender. Done when opaque in the center, 165°F.
While the chicken roasts, combine the arugula and halved cherry tomatoes in a large bowl. In a separate jar or bowl, whisk the remaining oil mixture with the lemon juice and the remaining salt to make the dressing.
Remove the pan from the oven and sprinkle the lemon zest over the chicken. Let the chicken rest for 5 minutes. Toss the salad with the dressing and serve alongside the roasted chicken and potatoes.

Nutrition

Ingredients

Instructions

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