Lemon Herb Chicken with Roasted Potatoes and Cucumber Salad
A wholesome and flavorful meal featuring juicy chicken breasts marinated with lemon and herbs, served with crispy roasted potatoes and a refreshing cucumber salad.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 1 serving
Ingredients
- 227 g Chicken Breast
- 115 g Cucumber
- 1.5 g Dried Oregano
- 0.5 g Dried Thyme
- 1.5 g Garlic Powder
- 5 g Lemon
- 13.5 g Olive oil
- 1.5 g Paprika
- 227 g Russet potato
- 3 g Salt
Instructions
- In a bowl, combine lemon juice, zest, garlic powder, thyme, oregano, paprika, salt, and pepper. Coat the chicken breasts evenly and let them marinate for 10 minutes.
- Toss the diced potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Preheat the oven to 425°F (220°C). Roast the potatoes for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- Heat a skillet over medium heat. Cook the marinated chicken breasts for 6–8 minutes per side until cooked through and golden brown.
- Combine sliced cucumbers, a drizzle of olive oil, and a pinch of salt. Optionally, add a sprinkle of fresh herbs like dill or parsley for extra flavor.
- Plate the chicken breasts alongside the roasted potatoes and cucumber salad. Serve warm.