Name: Herbed chicken with roasted root vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz red potatoes, diced into 1/2-inch cubes; 2 medium carrots, sliced into 1/4-inch rounds; 1 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 tsp dried thyme; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 2 tsp lemon juice; 1/2 tsp dried parsley

Nutrition

Per serving

474 calories

Protein: 42g; 34% of calories
Carbs: 39g; 32% of calories
Fat: 18g; 33% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F with a half-sheet pan inside. In a bowl, toss the potatoes and carrots with half the olive oil, half the salt, half the pepper, and half the dried thyme.
Carefully spread the vegetable mixture onto the preheated sheet pan. Roast for 15 minutes, stir the vegetables, and roast for 15 minutes more until golden and tender.
While the vegetables roast, season the chicken breast on both sides with the remaining salt, remaining pepper, and remaining dried thyme.
In a 12-inch skillet, heat the remaining oil over medium-high heat. Add the chicken and cook for 4 minutes, flip, and cook for 4 to 5 minutes more until the thickest part reads 165°F.
Remove the chicken from the heat and let it rest for 3 minutes. Plate the chicken alongside the roasted vegetables, drizzle everything with lemon juice, and sprinkle with dried parsley.

Nutrition

Ingredients

Instructions

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