Name: Lemon herb chicken and potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz red potatoes, cut into 1-inch pieces; 3.5 oz broccoli florets; 2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp lemon zest, freshly grated

Nutrition

Per serving

455 calories

Protein: 51g; 44% of calories
Carbs: 36g; 31% of calories
Fat: 14g; 26% of calories

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, salt, and pepper. Use a meat mallet or heavy pan to pound the chicken breast to an even 1-inch thickness.
Place the potato pieces on a half-sheet pan. Drizzle with half the lemon-herb oil and toss to coat. Spread them out in a single layer and roast for 15 minutes.
Push the potatoes to the sides of the pan. Place the chicken breast in the center. Drizzle the chicken with half of the remaining oil. Roast for 10 minutes.
Add the broccoli florets to the pan. Drizzle with the last of the lemon-herb oil. Roast for 12 to 15 minutes more. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken against the grain. Plate the chicken, potatoes, and broccoli, then sprinkle the fresh lemon zest over everything.

Nutrition

Ingredients

Instructions

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

More dinner recipes