Name: Lemon herb roasted chicken breast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, patted dry; 4 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 2 tsp extra virgin olive oil; 1 1/4 tsp dried basil; 1 tsp dried thyme; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 5 oz green beans, trimmed; 3/4 tsp lemon zest; 1 tsp fresh lemon juice; 1 cup water

Nutrition

Per serving

346 calories

Protein: 31g; 35% of calories
Carbs: 31g; 35% of calories
Fat: 12g; 30% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small baking dish, toss the chicken breast and diced potatoes with olive oil, dried basil, thyme, garlic powder, half the salt, and half the pepper. Roast for 20 to 25 minutes until the potatoes are tender and the chicken is opaque in the center. Done when opaque in the center, 165°F.
While the chicken roasts, bring water to a boil in a small pot. Add the green beans to a steamer basket, cover, and steam for 5 to 7 minutes until tender-crisp.
Toss the steamed green beans with the lemon zest, lemon juice, and the remaining salt and pepper. Plate the roasted chicken and potatoes alongside the lemon beans.

Nutrition

Ingredients

Instructions

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