Name: Greek chicken and lemon potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 8 oz Yukon Gold potatoes, cut into 1-inch wedges; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 medium zucchini, sliced into half-moons

Nutrition

Per serving

488 calories

Protein: 50g; 40% of calories
Carbs: 44g; 36% of calories
Fat: 13g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F while you prepare the ingredients.
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Place the chicken pieces, potato wedges, and zucchini slices on a half-sheet pan. Pour the dressing over the top and toss with your hands to coat everything evenly. Spread them out into a single layer.
Roast for 25 to 30 minutes, tossing the vegetables and chicken once halfway through, until the potatoes are tender and the chicken is fully cooked. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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