Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 4 oz broccoli, cut into bite-size florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

433 calories

Protein: 46g; 41% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F for 10 minutes. On a half-sheet pan, toss the potato wedges with half the olive oil, half the salt, and half the black pepper. Spread them into an even layer.
Roast the potatoes for 15 minutes. While they roast, toss the chicken breast and broccoli in a bowl with the remaining olive oil, salt, pepper, garlic, and oregano.
When the potatoes come out, move them to the edges of the pan. Place the chicken and broccoli in the center. Return the pan to the oven and roast for 18 minutes. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 2 minutes. Drizzle everything with lemon juice and garnish with fresh parsley before plating.

Nutrition

Ingredients

Instructions

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