NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 cup cremini mushrooms

1 cup haricots verts

1 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp dried rosemary

PREPARATION

• 1

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

• 2

  Slice the cremini mushrooms and trim the ends of the haricots verts.

• 3

  In a mixing bowl, toss the mushrooms and haricots verts with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15-18 minutes until the mushrooms are tender and the beans are slightly blistered.

• 5

  While the vegetables roast, season the chicken thighs evenly with the remaining sea salt, black pepper, dried thyme, and dried rosemary.

• 6

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

• 8

  In the final minute of cooking, add the minced garlic to the skillet, tossing it with the chicken juices to infuse the meat.

• 9

  Remove from heat and serve the chicken alongside the roasted vegetable medley immediately.