NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups green beans

1 tbsp olive oil

2 cloves garlic

0.5 oz sliced almonds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Trim the ends of the green beans and place them on the prepared baking sheet.

• 3

  Toss the green beans with 0.5 tablespoons of olive oil, minced garlic, half of the sea salt, and half of the black pepper.

• 4

  Spread the beans in a single layer and roast for 15 to 18 minutes until they are tender and the edges are slightly charred.

• 5

  While the beans roast, season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat.

• 7

  Sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  During the final 3 minutes of roasting the green beans, sprinkle the sliced almonds over them to toast until fragrant.

• 9

  Remove the beans from the oven, drizzle with fresh lemon juice, and serve immediately alongside the pan-seared chicken.