Name: Lemon herb chicken and roasted vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 11 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 9 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz frozen broccoli florets; 1 1/2 tbsp olive oil; 1 1/2 tbsp lemon juice; 1 tsp lemon zest; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

742 calories

Protein: 79g; 41% of calories
Carbs: 52g; 27% of calories
Fat: 27g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, lemon zest, garlic powder, dried basil, and one third of the salt and pepper. Set aside half of the juice for finishing.
Place the potatoes on a half-sheet pan. Toss with one third of the lemon-herb oil and one third of the salt. Spread in a single layer and roast for 15 minutes.
Season the chicken breast with another third of the salt and pepper. Brush the chicken with the remaining lemon-herb oil.
Move the potatoes to one side of the pan. Add the chicken breast and the frozen broccoli. Toss the broccoli with the remaining salt and pepper. Roast for 20 minutes until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Squeeze the remaining lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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

More dinner recipes