Name: Lemon herb chicken with rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/4 cup white rice; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice; 3/4 tsp lemon zest; 1/2 cup water

Nutrition

Per serving

450 calories

Protein: 44g; 39% of calories
Carbs: 49g; 44% of calories
Fat: 8g; 17% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a medium bowl, whisk together the lemon juice, lemon zest, garlic, oregano, olive oil, and three quarters of the salt and pepper. Add the chicken breast and green beans, tossing to coat thoroughly.
Arrange the chicken and green beans on a half-sheet pan. Roast for 18 to 22 minutes, flipping the chicken once halfway through, until the beans are tender and the chicken is opaque in the center. Done when opaque in the center, 165°F.
While the chicken roasts, combine the rice, water, and the remaining salt in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
Let the chicken rest for 5 minutes. Fluff the rice with a fork and transfer to a plate. Slice the chicken and serve over the rice alongside the green beans, spooning any pan juices over the top.

Nutrition

Ingredients

Instructions

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