Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 3/4 tsp fresh rosemary, finely chopped; 1 oz lemon, cut into wedges; 3.5 oz broccoli florets

Nutrition

Per serving

457 calories

Protein: 51g; 43% of calories
Carbs: 38g; 31% of calories
Fat: 14g; 26% of calories

Ingredients

9 items

7 oz boneless skinless chicken breast, pounded to 1-inch thickness
6 oz Yukon Gold potatoes, cut into 1-inch pieces
2 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
¼ tsp garlic powder
¾ tsp fresh rosemary, finely chopped
1 oz lemon, cut into wedges
3½ oz broccoli florets

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F.
On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, half the pepper, and half the rosemary. Roast for 15 minutes.
Push the potatoes to one side. Rub the chicken with half the remaining oil, the garlic powder, and the remaining rosemary. Place the chicken and broccoli on the pan, drizzle the broccoli with the last of the oil, and season the chicken and broccoli with the remaining salt and pepper. Place the lemon wedges among the food. Roast for 18 to 22 minutes. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Squeeze the roasted lemon wedges over the chicken, potatoes, and broccoli. Plate everything.

Nutrition

Ingredients

Instructions

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