NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Fresh green beans

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, rosemary, thyme, garlic powder, sea salt, and black pepper.

• 3

  Pat the chicken thighs dry with a paper towel to ensure a good sear, then place them in a bowl and toss with exactly half of the prepared lemon-herb marinade.

• 4

  Trim the ends off the fresh green beans and place them on one side of the prepared baking sheet, drizzling them with the remaining marinade and tossing to coat evenly.

• 5

  Arrange the marinated chicken thighs on the other side of the baking sheet in a single layer, ensuring they are not overlapping.

• 6

  Roast in the center of the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the green beans are tender and slightly blistered.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.