Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry, 1 inch thick; 5 oz Yukon Gold potatoes, cut into 1-inch wedges; 3.5 oz broccoli florets; 2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/2 tsp lemon zest; 2 tsp fresh lemon juice

Nutrition

Per serving

431 calories

Protein: 50g; 45% of calories
Carbs: 31g; 28% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper.
In a small bowl, whisk together the olive oil, lemon zest, salt, black pepper, garlic powder, and dried basil.
Toss the potato wedges with half the herb oil directly on the sheet pan. Spread in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Place the chicken breast on the other side and coat with half the remaining herb oil. Return the pan to the oven and roast for 10 minutes.
Toss the broccoli florets with the last of the herb oil and add them to the pan. Roast for 10 to 12 minutes more until the chicken reaches its safe temperature and the potatoes are golden and tender. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes, then drizzle the fresh 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