Name: Lemon-herb chicken with roasted carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to a 1-inch thickness; 1 tbsp extra virgin olive oil; 1/2 tsp garlic powder; 1 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 7 oz broccoli, cut into small florets; 2 1/2 medium carrots, peeled and sliced into quarter-inch rounds; 2 cloves garlic, minced; 1 1/2 tbsp lemon juice

Nutrition

Per serving

489 calories

Protein: 52g; 41% of calories
Carbs: 34g; 26% of calories
Fat: 19g; 33% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together half the olive oil, the garlic powder, dried basil, half the salt, and half the pepper. Rub the mixture over both sides of the chicken breast.
Toss the carrot rounds on a half-sheet pan with half the remaining olive oil and a pinch of the remaining salt and pepper. Spread them into an even layer and roast for 10 minutes until they begin to soften.
Move the carrots to the sides of the pan. Add the broccoli florets to the pan and toss with the rest of the oil, salt, and pepper. Place the chicken in the center. Roast for 13 minutes.
Scatter the minced garlic over the vegetables. Roast for 5 to 9 minutes more until the carrots are tender and the chicken reaches 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes before slicing and serving with the vegetables.

Nutrition

Ingredients

Instructions

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