Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 5 oz broccoli florets, cut into bite-size pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp garlic powder; 1 g dried oregano; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

433 calories

Protein: 45g; 39% of calories
Carbs: 40g; 35% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the lemon juice, garlic powder, dried oregano, half the salt, and half the pepper.
On a half-sheet pan, toss the potato wedges with half the olive oil and the remaining salt and pepper. Spread them out in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Place the chicken breast on the pan and brush it with the lemon herb mixture. Roast for 10 minutes.
Toss the broccoli with the remaining oil and place it on the remaining space on the pan. Roast until the chicken is cooked through and the vegetables are tender, about 10 to 12 minutes. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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