Lemon Herb Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 chicken breasts, boneless and skinless
02 -
1 tablespoon olive oil
03 -
Juice from half a lemon
04 -
1/2 teaspoon garlic powder
05 -
Salt and pepper, as needed
06 -
Chopped fresh chives for topping
→ Potatoes
07 -
3 to 4 small Yukon gold potatoes, sliced thinly
08 -
1 tablespoon olive oil
09 -
Salt and pepper, to season
→ Broccoli
10 -
Two cups of broccoli pieces
11 -
A tablespoon of olive oil
12 -
Season lightly with salt and pepper
→ Optional Herb Sauce
13 -
Half a cup of plain Greek yogurt or sour cream
14 -
A tablespoon of lemon juice
15 -
1 tablespoon fresh parsley or chopped chives
16 -
Pinch of salt and pepper
# Instructions:
01 -
Set your oven to 220°C (or 425°F). Coat the potato slices and broccoli in olive oil, salt, and pepper separately. Lay them on a baking tray and bake for 25–30 minutes, turning halfway through.
02 -
Combine garlic powder, salt, pepper, and lemon juice, then rub it onto the chicken breasts. Heat a pan with olive oil on medium heat and cook each side of the chicken for about 5–6 minutes until browned and done.
03 -
Take a small mixing bowl and stir together Greek yogurt, lemon juice, herbs, and a little salt and pepper until it’s smooth.
04 -
On a plate, arrange a piece of chicken alongside roasted broccoli and potatoes. Pour some herb sauce over the top if you’d like.
05 -
Scatter chopped chives across the top and bring to the table while warm.