NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless Skinless Chicken Breast

1.5 cups Fresh Green Beans

1 cup Broccoli Florets

2 tbsp Sliced Blanched Almonds

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

Salt, Pepper, Dried Rosemary, and Thyme to taste

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Rub the chicken breast with half of the olive oil and season generously with salt, pepper, dried rosemary, and dried thyme.

• 3

  Place the chicken on the prepared baking sheet and roast for 20 to 25 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, bring a pot of water to a boil and blanch the green beans and broccoli florets for 3 minutes until tender-crisp.

• 5

  Drain the vegetables and immediately plunge them into an ice bath to stop the cooking, then pat them dry.

• 6

  In a large skillet, heat the remaining olive oil over medium heat and add the sliced almonds and minced garlic.

• 7

  Sauté for 2 to 3 minutes, stirring constantly, until the almonds are fragrant and turn a light golden brown.

• 8

  Add the blanched green beans and broccoli to the skillet, tossing well to coat in the almond and garlic mixture.

• 9

  Finish the vegetables with a squeeze of fresh lemon juice and a pinch of salt.

• 10

  Slice the roasted chicken breast and serve it immediately alongside the warm almondine vegetables.