NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Canned chickpeas

1 cup Fresh green beans

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the ends of the green beans and drain and rinse the chickpeas.

• 3

  On a large sheet pan, toss the green beans and chickpeas with 0.5 tbsp of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables in the oven for 15 to 20 minutes until the green beans are tender and slightly blistered.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with the dried oregano, garlic powder, and the remaining salt and pepper.

• 6

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

• 7

  Add the chicken to the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the skillet from the heat and drizzle the fresh lemon juice over the chicken.

• 9

  Plate the lemon herb chicken alongside the roasted green beans and chickpeas and serve immediately.