Name: Lemon herb chicken and vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to a 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

453 calories

Protein: 48g; 41% of calories
Carbs: 40g; 34% of calories
Fat: 13g; 25% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, pounded to a 1-inch thickness
6 oz Yukon Gold potatoes, cut into 1-inch pieces
5 oz broccoli florets
2 tsp extra virgin olive oil
2 cloves garlic, minced
¾ tsp fresh rosemary, finely chopped
½ tsp salt
¼ tsp black pepper
1 tbsp lemon juice

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, rosemary, salt, and pepper. Set the minced garlic aside to use later.
On a half-sheet pan, toss the potatoes with half of the lemon-herb oil. Arrange them in a single layer and roast for 15 minutes.
While the potatoes roast, toss the chicken, broccoli, and garlic with the remaining lemon-herb oil. When the potatoes are done with their first roast, move them to the sides of the pan. Place the chicken and broccoli in the center. Roast for 15 to 18 minutes until the chicken reaches its safe temperature. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 5 minutes. Slice the chicken and serve alongside the potatoes and broccoli, spooning any pan juices over the top.

Nutrition

Ingredients

Instructions

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