Greek Lemon Herb Chicken with Roasted Potatoes and Greens

Greek · 40 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 4 pieces (about 1 lb) Boneless, skinless chicken breasts
• 3 medium Large potatoes
• 2 Fresh lemon
• 1/4 cup Olive oil
• 3 Garlic cloves
• 1 teaspoon Dried oregano
• to taste Salt
• to taste Black pepper
• 4 cups Mixed greens (lettuce, arugula, spinach)

Method

1. Preheat oven to 425°F (220°C).
2. Cut potatoes into quarters. In a bowl, toss potatoes with 2 tablespoons olive oil, half of the minced garlic, 1 teaspoon oregano, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
3. While potatoes roast, prepare the chicken. In a small bowl, mix juice of 1 lemon, remaining garlic, 2 tablespoons olive oil, remaining oregano, salt, and pepper.
4. Place chicken breasts in a resealable bag or shallow dish and pour marinade over. Let sit for 10 minutes.
5. Heat a large skillet over medium heat. Remove chicken from marinade and cook for 6-8 minutes per side until cooked through.
6. While chicken cooks, prepare the salad. Toss greens with the juice of the remaining lemon, a tablespoon of olive oil, salt, and pepper.
7. Slice cooked chicken and serve alongside roasted potatoes with a side of greens.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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