Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz yukon gold potatoes, cut into 3/4-inch pieces; 2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest; 3.5 oz asparagus, trimmed

Nutrition

Per serving

458 calories

Protein: 50g; 43% of calories
Carbs: 36g; 31% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato pieces with two thirds of the olive oil, half the garlic, the rosemary, and half the salt and pepper. Spread the potatoes out so they do not touch.
Roast the potatoes for 15 minutes. Meanwhile, in a small bowl, toss the chicken pieces with the remaining oil, garlic, and remaining salt and pepper.
Remove the pan from the oven. Push the potatoes to one side. Add the seasoned chicken and the asparagus to the pan in a single layer. Roast until the potatoes are golden and the largest piece of chicken is opaque and white in the center, about 12 to 15 minutes. Done when opaque and white in the center, 165°F.
Remove the pan from the oven. Immediately drizzle the lemon juice and sprinkle the lemon zest over everything on the hot pan, tossing gently to coat. Transfer to a plate and spoon over any pan juices.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes