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, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz frozen broccoli florets, patted dry of any ice; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

429 calories

Protein: 47g; 42% of calories
Carbs: 36g; 32% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
6 oz Yukon Gold potatoes, cut into 1-inch pieces
5 oz frozen broccoli florets, patted dry of any ice
2 tsp extra virgin olive oil
1 tbsp lemon juice
¾ tsp garlic powder
1½ tsp dried basil
¼ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the garlic powder, a quarter of the salt, and half the pepper. Spread them into one layer and roast for 15 minutes.
While the potatoes roast, in a bowl, toss the chicken and broccoli with the remaining olive oil, garlic powder, salt, pepper, and the dried basil.
Move the potatoes to one side of the pan. Place the chicken and broccoli on the other side, ensuring the broccoli is in a single layer with space to breathe. Roast for 18 to 22 minutes until the chicken reaches its safe temperature. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 3 minutes. Drizzle the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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