Name: Sheet pan lemon chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp Italian seasoning; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

434 calories

Protein: 47g; 41% of calories
Carbs: 37g; 32% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F for 10 minutes and prepare a half-sheet pan.
In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, salt, black pepper, lemon juice, and lemon zest. Place the chicken pieces, diced potatoes, and broccoli on the sheet pan. Pour the oil mixture over and toss until everything is evenly coated, then spread into a single layer.
Roast for 20 to 25 minutes, flipping the chicken and tossing the vegetables once halfway through, until the potatoes are tender and golden. Done when the chicken is opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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