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, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried basil; 1/4 tsp dried parsley; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

479 calories

Protein: 44g; 36% of calories
Carbs: 39g; 32% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with one third of the olive oil, one third of the lemon juice, and a pinch of the salt and pepper. Roast for 15 minutes.
While the potatoes roast, whisk another third of the olive oil and lemon juice in a small bowl with the lemon zest, garlic, basil, and parsley. Rub the mixture over the chicken breast and season with half the remaining salt.
When the potatoes are done, move them to one side of the pan. Place the chicken and the green beans on the empty side. Toss the beans with the remaining olive oil, a pinch of salt, and a pinch of pepper. Roast for 18 to 20 minutes. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Plate the chicken, potatoes, and beans. Squeeze the remaining lemon juice over the whole plate and spoon any pan juices over the top.

Nutrition

Ingredients

Instructions

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