NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Chicken Breast, boneless and skinless

1.5 cups Fresh Green Beans, trimmed

0.5 cup Green Peas

1 tbsp Extra Virgin Olive Oil

1/3 cup Yellow Onion, diced

1 tbsp Tomato Paste

1 clove Garlic, minced

Dried Oregano, Salt, and Pepper to taste

Squeeze of Fresh Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the chicken breast dry and season with half of the olive oil, dried oregano, salt, and pepper.

• 3

  Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, heat the remaining olive oil in a wide skillet over medium heat.

• 5

  Sauté the diced onion and minced garlic until translucent and fragrant.

• 6

  Stir in the tomato paste and cook for 1 minute to deepen the flavor.

• 7

  Add the green beans and peas to the skillet, tossing to coat in the tomato mixture.

• 8

  Pour in a half cup of water or vegetable broth, cover the pan, and simmer for 10-12 minutes until the vegetables are tender.

• 9

  Remove the lid and let the liquid reduce into a light sauce.

• 10

  Finish the vegetables with a squeeze of fresh lemon juice.

• 11

  Serve the roasted chicken breast alongside the braised vegetables.