Name: Citrus herb chicken and vegetable bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz red potato, cut into 1/2-inch cubes; 1 1/2 medium carrots, peeled and sliced into 1/2-inch rounds; 1/2 medium zucchini, sliced into 1/2-inch half-moons; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 1/2 tsp fresh thyme, leaves stripped; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

467 calories

Protein: 46g; 39% of calories
Carbs: 43g; 36% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F for 10 minutes. Line a half-sheet pan with parchment paper.
On the sheet pan, combine the chicken, potatoes, carrots, zucchini, and garlic. Drizzle with olive oil and lemon juice. Sprinkle with lemon zest, thyme, rosemary, salt, and pepper. Toss until every piece is evenly coated, then spread into a single layer.
Roast for 25 to 30 minutes, flipping once halfway through, until the potatoes are tender and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the pan from the oven. Sprinkle with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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