Name: Lemon herb roasted 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, patted dry; 7 oz red potatoes, cut into 1-inch pieces; 2 tsp olive oil; 1 tbsp lemon juice; 1/2 tsp dried parsley; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 5 oz broccoli florets; 1 cup water

Nutrition

Per serving

484 calories

Protein: 53g; 42% of calories
Carbs: 44g; 35% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, lemon juice, dried parsley, dried basil, salt, and black pepper. Add the chicken breast and potato pieces, tossing well to coat everything in the herb mixture.
Arrange the chicken and potatoes in a single layer on a half-sheet pan. Roast for 25 to 30 minutes, flipping the potatoes once halfway through, until the chicken is cooked through and the potatoes are tender. Done when opaque in the center, 165°F.
While the chicken roasts, bring the water to a boil in a small pot. Place the broccoli in a steamer basket over the water, cover, and steam for 5 to 6 minutes until vibrant green and tender.

Nutrition

Ingredients

Instructions

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