Greek Lemon Herb Chicken with Roasted Potatoes and Greens
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 40 min · Chicken · gluten-free, dairy-free, high-protein
426 cal
35g protein
40g carbs
14g fat
per serving · estimated
Ingredients
- 4 pieces (about 1 lb) Boneless, skinless chicken breasts
- 2 medium Large potatoes
- 1 Fresh lemon
- 1/4 cup Olive oil
- 2 Garlic cloves
- 1/2 tsp Dried oregano
- to taste Salt
- to taste Black pepper
- 2 cups Mixed greens (lettuce, arugula, spinach)
Method (tap to check — screen stays awake)
- Preheat oven to 425°F (220°C).
- 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.
- 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.
- Place chicken breasts in a resealable bag or shallow dish and pour marinade over. Let sit for 10 minutes.
- Heat a large skillet over medium heat. Remove chicken from marinade and cook for 6-8 minutes per side until cooked through.
- While chicken cooks, prepare the salad. Toss greens with the juice of the remaining lemon, a tablespoon of olive oil, salt, and pepper.
- 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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