Name: Lemon herb chicken and red potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz red potatoes, cut into 1-inch pieces; 4 oz green beans, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Toss the potato pieces with half the olive oil, the dried parsley, and a third of the salt and pepper.
Spread the potatoes in a single layer on one third of the sheet pan, leaving space between pieces. Roast for 15 minutes.
Rub the chicken with a quarter of the olive oil, the dried basil, and another third of the salt and pepper. In a bowl, toss the green beans with the remaining oil and the remaining salt and pepper.
Add the chicken to the center of the sheet pan. Roast for 7 minutes while the potatoes continue cooking.
Place the green beans on the final third of the sheet pan. Roast for 10 minutes.
Scatter the minced garlic over the green beans and drizzle the lemon juice over the chicken and potatoes. Roast for 5 minutes more until the chicken is opaque in the center and the potatoes are tender. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing it. Serve the chicken with the roasted potatoes and green beans.

Nutrition

Ingredients

Instructions

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