Name: Lemon herb chicken with potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz broccoli florets; 1 tbsp olive oil; 1 1/2 tbsp lemon juice; 3/4 tsp lemon zest; 3/4 tsp fresh rosemary, finely chopped; 2 cloves garlic, minced; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

484 calories

Protein: 46g; 36% of calories
Carbs: 40g; 32% of calories
Fat: 18g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, whisk together half the olive oil, half the lemon juice, the lemon zest, rosemary, salt, and pepper.
Add the potatoes to the bowl and toss to coat. Spread them onto a half-sheet pan. Roast for 15 minutes. Rinse and dry the bowl.
In the clean bowl, toss the chicken, broccoli, garlic, remaining olive oil, and a pinch of salt. Move the potatoes to one side of the pan, flipping them, and add the chicken and broccoli to the other side. Roast for 20 minutes. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Drizzle the remaining lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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