NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 cups haricots verts

1 tbsp extra virgin olive oil

1 tsp ghee

1 clove garlic

1 tbsp lemon juice

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the ends of the haricots verts and toss them on the baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the green beans for 12-15 minutes until they are tender and slightly blistered.

• 4

  While the beans roast, season the chicken breast on both sides with the remaining salt and pepper.

• 5

  Heat the remaining olive oil and the ghee in a stainless steel or cast-iron skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  During the last 2 minutes of cooking, add the minced garlic, fresh thyme, and lemon juice to the pan, spooning the juices over the chicken.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 9

  Serve the lemon-herb chicken alongside the roasted haricots verts, drizzling any remaining pan juices over the top.