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, pounded to 1 inch thickness and patted dry; 6 oz Yukon Gold potatoes, diced into 1 inch cubes; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 4 oz green beans, trimmed; 1 clove garlic, minced

Nutrition

Per serving

441 calories

Protein: 45g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chicken and potatoes with two thirds of the olive oil, half the salt, the pepper, and the oregano. Spread them out with space between pieces. Roast for 15 minutes.
Push the chicken and potatoes to one side. Add the green beans to the other side and toss them with the remaining oil, garlic powder, and half the remaining salt. Roast for 10 minutes.
Scatter the minced garlic over the green beans. Roast until the chicken reaches 165°F and the potatoes are golden, about 5 minutes more. Remove from the oven and let the chicken rest for 5 minutes.
Drizzle the lemon juice over the chicken, potatoes, and beans. Season with the remaining salt and serve.

Nutrition

Ingredients

Instructions

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