Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz Yukon Gold potatoes, diced into half-inch pieces; 4 oz broccoli florets, cut into bite-size pieces; 2 tsp extra virgin olive oil; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh lemon juice

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry
5 oz Yukon Gold potatoes, diced into half-inch pieces
4 oz broccoli florets, cut into bite-size pieces
2 tsp extra virgin olive oil
¾ tsp garlic powder
1½ tsp dried basil
½ tsp salt
½ tsp black pepper
1 tbsp fresh lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4-inch thickness. On a half-sheet pan, toss the diced potatoes with one third of the olive oil, one third of the salt, and one third of the black pepper. Spread them into a single layer.
Roast the potatoes for 10 minutes. While the potatoes roast, rub the chicken breast with another third of the olive oil, the garlic powder, the dried basil, and another third of the salt and pepper.
Move the potatoes to one side of the pan. Place the chicken in the center. Roast for 8 minutes. Meanwhile, in a small bowl, toss the broccoli with the remaining oil, salt, and pepper.
Add the seasoned broccoli to the empty side of the pan. Roast everything for 12 to 14 minutes more until the broccoli edges are browned and the chicken is cooked through. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Slice the chicken and drizzle the lemon juice over the entire plate before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes