Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 3.5 oz green beans, trimmed; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

447 calories

Protein: 51g; 44% of calories
Carbs: 38g; 33% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried basil, dried oregano, salt, and black pepper. Add the chicken breast pieces and potatoes to the bowl and toss thoroughly to coat in the herb mixture.
Spread the chicken and potatoes onto a half-sheet pan in a single layer. Roast for 20 minutes, then remove the pan from the oven.
Toss the green beans in the bowl with any leftover herb dressing, then add them to the sheet pan. Roast for 10 to 12 minutes more until the chicken is opaque in the center and the potatoes are tender. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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