Name: Lemon herb chicken with roasted potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 medium zucchini, sliced into half-moons

Nutrition

Per serving

427 calories

Protein: 44g; 41% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon zest, dried basil, thyme, salt, and black pepper. [uses i3, i5, i7, i8, i9, i10]
Place the potatoes on a half-sheet pan. Drizzle with half of the herb oil and toss to coat. Spread in a single layer and roast for 15 minutes, flipping once halfway. [uses i2]
Push the potatoes to the edges of the pan. Add the chicken breast, zucchini, and garlic to the center. Drizzle with the remaining herb oil and most of the lemon juice, keeping 1 teaspoon of juice aside. Roast for 15 to 18 minutes until the potatoes are tender and golden. [uses i1, i4, i6, i11] Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing. Squeeze the remaining lemon juice over everything and serve. [uses ]

Nutrition

Ingredients

Instructions

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