Ingredients
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3 tablespoons freshly squeezed lemon juice
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1 teaspoon lemon zest
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1/4 cup extra virgin olive oil
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1/2 teaspoon oregano
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1 teaspoon garlic powder
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2 1/2 teaspoons kosher salt, divided
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1 teaspoon freshly ground black pepper, divided
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2 pounds Yukon gold or red potatoes, cut into 1-inch cubes
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3 boneless skinless chicken breasts
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1 (8-ounce) package steam-in-bag green beans
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3 tablespoons softened butter, divided
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2 tablespoons mayonnaise
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1/3 cup freshly grated Parmesan cheese
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chopped fresh parsley for garnish (optional
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Whisk together lemon juice, lemon zest, olive oil, oregano, garlic powder, 2 teaspoon salt, and 1/2 teaspoon pepper in a bowl until well combined.
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Slice chicken in half lengthwise and pound slightly to a uniform thickness (Alternatively, you can use 6 chicken cutlets), and place chicken in a shallow dish or large resealable bag. Pour half of the olive oil mixture over chicken and toss well to coat. Let chicken marinate 30 minutes while potatoes are prepared.
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Add potatoes to remaining marinade and toss well. Transfer potatoes to a lightly greased 9x13 baking dish and season with remaining salt and pepper.
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Bake in the preheated oven until potatoes are just tender, tossing halfway through, 25 to 30 minutes.
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Meanwhile, prepare green beans according to microwave package directions.
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Remove potatoes from the oven and toss green beans with potatoes. Top with dollops of half of the softened butter. Remove chicken from marinade and place on top of potatoes and green beans. Reserve any remaining marinade in the bowl.
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Add remaining butter, mayonnaise, and Parmesan cheese to the bowl with any remaining marinade and mix well. Spread butter mixture over evenly over chicken and return pan to oven.
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Bake in the preheated oven until chicken is cooked through, 20 to 25 minutes. If you like your chicken browned, broil on high the last 2 minutes to brown the tops of the chicken. Sprinkle with parsley if desired.
Dotdash Meredith Video Studios
Nutrition Facts (per serving)
| 436 | Calories |
| 22g | Fat |
| 36g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 to 6 | |
| Calories 436 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 7g | 35% |
| Cholesterol 73mg | 24% |
| Sodium 759mg | 33% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 4g | 15% |
| Total Sugars 3g | |
| Protein 25g | 49% |
| Vitamin C 20mg | 22% |
| Calcium 95mg | 7% |
| Iron 3mg | 14% |
| Potassium 1026mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
