Name: Greek lemon herb chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz red potatoes, cut into 1/2-inch cubes; 2 tsp extra virgin olive oil; 1 1/2 tbsp lemon juice; 2 tsp dried oregano; 1 clove garlic, minced; 1 tsp salt; 1/2 tsp black pepper

Ingredients

8 items

7 oz boneless skinless chicken breast, patted dry
6 oz red potatoes, cut into 1/2-inch cubes
2 tsp extra virgin olive oil
1½ tbsp lemon juice
2 tsp dried oregano
1 clove garlic, minced
1 tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a half-sheet pan, toss the cubed potatoes with half the olive oil, half the salt, and a pinch of black pepper. Spread them in a single layer and roast for 12 minutes.
While the potatoes roast, place the chicken between two sheets of plastic wrap and pound to an even 3/4-inch thickness. In a bowl, whisk together the remaining olive oil, half the lemon juice, the dried oregano, minced garlic, and the rest of the salt and pepper. Add the chicken and turn to coat. Let it sit for 10 minutes.
Flip the potatoes. Heat a 12-inch skillet over medium heat. Shake excess marinade off the chicken and reserve the liquid. Cook the chicken for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more. When the chicken reaches its safe temperature, pour the reserved marinade into the pan for 1 minute to heat through, then remove the pan from the heat. Done when opaque in the center, 165°F.
Let the chicken rest for 3 minutes. Serve the chicken breast topped with the warm pan juices and the roasted potatoes. Finish the plate with the remaining lemon juice squeezed over everything.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes