Greek · Dinner
Baked Chicken with Lemon Potatoes (Low-Chol)
Skinless chicken breast bakes over lemon-and-oregano potato wedges with roasted broccoli. Olive oil, garlic and chicken stock keep the tray moist while fresh lemon juice and dried oregano deliver citrus-forward flavour typical of Greek roasting-pan cookery. Served straight from the tray with pan juices and fresh parsley.
$4
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
395Calories
42.8gProtein
12.6gFat
28.1gCarbs
2.1gSugar
4.8gFiber
870mgSodium
77mgChol
2.2gSat Fat
1476mgPotassium
92mgCalcium
2.3mgIron
0.4mcgVitamin B12
78mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Preheat oven to 400°F (200°C). Toss potato wedges and broccoli with half the olive oil, salt and pepper until coated.
2
Roast
Spread potatoes and broccoli in a single layer on a baking dish and roast at 400°F (200°C) for 18 minutes until potato edges turn golden.
3
Build
Nestle chicken breast among vegetables, drizzle with remaining olive oil, garlic and oregano, pour stock into the base.
4
Bake
Return dish to oven at 400°F (200°C) for 20 to 23 minutes until chicken is firm and shows no pink inside.
5
Rest
Let tray sit uncovered for 10 minutes so juices redistribute and vegetables finish softening.
6
Plate
Slice chicken, arrange over potatoes and broccoli, spoon over pan juices and scatter with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast, boneless and skinless
- 44 small potatoes (about 250g)
- 3 cups300g broccoli florets
- 3 tbsp3 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml low-sodium chicken stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- fresh parsley for finishing
