Name: Lemon herb chicken and potato
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potato; 5 oz broccoli florets; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 1 clove garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

448 calories

Protein: 47g; 40% of calories
Carbs: 40g; 35% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Prick the potato several times with a fork and place it on a half-sheet pan. Bake for 45 to 50 minutes until tender when pierced with a knife.
While the potato bices, whisk together the olive oil, lemon juice, garlic, basil, thyme, salt, and pepper in a small bowl. Place the chicken breast in a small baking dish and pour the herb mixture over it, coating both sides.
While the potato continues to roast, place the chicken dish in the oven. Roast the chicken for 20 to 25 minutes until the center is opaque and reaches its safe internal temperature. Remove from the oven and let rest for 5 minutes. Done when opaque in the center, 165°F.
While the chicken rests, place the broccoli and water in a microwave-safe bowl. Cover and microwave on high for 3 to 4 minutes until tender and bright green. Drain any excess water.
Serve the roasted chicken breast with its pan juices alongside the baked potato and steamed broccoli.

Nutrition

Ingredients

Instructions

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

More dinner recipes