Name: Lemon herb chicken with red potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz red potatoes, diced into 1-inch pieces; 2 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/2 tsp black pepper; 3.5 oz broccoli florets

Nutrition

Per serving

450 calories

Protein: 51g; 43% of calories
Carbs: 35g; 30% of calories
Fat: 14g; 26% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness
6 oz red potatoes, diced into 1-inch pieces
2 tsp olive oil
1 tbsp lemon juice
¾ tsp fresh rosemary, finely chopped
½ tsp salt
½ tsp black pepper
3½ oz broccoli florets

Instructions

Prep 10 min · Cook 40 min

Preheat the oven to 400°F. In a large bowl, toss the potatoes with half the olive oil, half the rosemary, and a pinch of salt and pepper. Spread the potatoes on one side of a half-sheet pan.
Roast the potatoes for 15 minutes. While the potatoes roast, use the same bowl to toss the chicken breast with the remaining olive oil, rosemary, salt, pepper, and half the lemon juice.
Add the chicken to the empty side of the sheet pan. Roast for 8 minutes. Meanwhile, toss the broccoli florets in the bowl with any remaining oil and seasoning.
Add the broccoli to the pan with the chicken and potatoes. Roast for 10 to 12 minutes more until the chicken reaches 165°F and the potatoes are tender.
Let the chicken rest for 5 minutes on the pan. Drizzle the remaining lemon juice and any pan juices over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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