Name: Lemon herb roasted chicken dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to a 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 5 oz broccoli florets; 2 1/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, chopped; 1/2 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

450 calories

Protein: 47g; 40% of calories
Carbs: 39g; 33% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Heat your oven to 425F. In a small bowl, whisk together the olive oil, half the lemon juice, the minced garlic, rosemary, half the thyme, salt, and pepper.
Place the potato pieces on a half-sheet pan and toss with one-third of the herb oil. Spread them in a single layer and roast for 15 minutes.
Rub the chicken breast with another third of the herb oil. Toss the broccoli with the remaining oil. Move the potatoes to one side of the pan and add the chicken and broccoli in a single layer. Return to the oven and roast for 15 to 18 minutes. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Slice the chicken and plate it alongside the potatoes and broccoli. Drizzle everything with the remaining lemon juice and garnish with the remaining fresh thyme.

Nutrition

Ingredients

Instructions

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