Name: Lemon herb chicken with brown rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/4 cup long-grain brown rice; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 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

445 calories

Protein: 46g; 41% of calories
Carbs: 46g; 41% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. In a small pot, combine the brown rice, water, and one quarter of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40 to 45 minutes.
While the rice simmers, whisk together the lemon juice, lemon zest, garlic, oregano, olive oil, and the rest of the salt and pepper in a medium bowl. Add the chicken breast and green beans, tossing to coat thoroughly.
Halfway through the rice simmer, 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.
Remove the chicken from the oven and let rest for 5 minutes. Remove the rice from the heat and let rest covered for 5 minutes. Fluff the rice with a fork and transfer to a plate. Slice the chicken and serve over the rice with the green beans and any pan juices.

Nutrition

Ingredients

Instructions

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