Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness; 5 oz red potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp dried parsley; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp lemon juice; 1/2 medium zucchini, sliced into half-moons; 1/2 tsp lemon zest

Nutrition

Per serving

435 calories

Protein: 50g; 45% of calories
Carbs: 31g; 28% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil and a pinch of the salt. Arrange them in a single layer and roast for 15 minutes.
While the potatoes roast, toss the chicken, zucchini, and garlic in a bowl with the remaining olive oil, oregano, parsley, pepper, and the rest of the salt.
Remove the pan from the oven and flip the potatoes, moving them to one side. Add the chicken and zucchini to the other side. Return the pan to the oven and roast for 15 to 18 minutes more until the potatoes are fork-tender and the zucchini is browned at the edges. Done when opaque in the center, 165°F.
Squeeze the lemon juice over the hot chicken and vegetables and sprinkle with the lemon zest. Transfer everything to a plate.

Nutrition

Ingredients

Instructions

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