Name: Lemon herb roasted chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness and patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 3.5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp dried oregano; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

468 calories

Protein: 51g; 42% of calories
Carbs: 39g; 32% of calories
Fat: 14g; 25% of calories

Ingredients

9 items

7 oz boneless skinless chicken breast, pounded to 1-inch thickness and patted dry
6 oz Yukon Gold potatoes, cut into 1/2-inch pieces
3½ oz green beans, trimmed
2 tsp extra virgin olive oil
2 cloves garlic, minced
2 tsp dried oregano
1 tbsp lemon juice
½ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, toss the potatoes with half the olive oil, half the oregano, half the lemon juice, and a pinch of the salt and pepper. Spread the potatoes onto one side of a half-sheet pan.
Roast the potatoes for 10 minutes. Meanwhile, in the same bowl, toss the chicken and green beans with the remaining oil, oregano, lemon juice, garlic, salt, and pepper.
When the 10 minutes are up, add the chicken and green beans to the pan. Roast until the chicken is opaque in the center and the potatoes are tender, about 18 to 22 minutes. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest on the pan for 5 minutes before serving the chicken alongside the roasted potatoes and green beans.

Nutrition

Ingredients

Instructions

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