Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 lemon, cut into wedges

Nutrition

Per serving

462 calories

Protein: 56g; 47% of calories
Carbs: 21g; 18% of calories
Fat: 19g; 35% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, dried basil, dried thyme, salt, and black pepper. Place the chicken breast and green beans on a half-sheet pan. Pour the herb oil over everything, tossing the beans to coat and flipping the chicken to ensure it is covered. Spread the beans in a single layer around the chicken and nestle the lemon wedges among them.
Roast for 18 to 22 minutes, flipping the green beans once halfway through, until the chicken is opaque in the center. While the chicken roasts, measure the lemon juice. Done when opaque in the center, 165°F.
Transfer the chicken to a plate to rest for 5 minutes. Squeeze the roasted lemon wedges over the chicken and beans, drizzle with the fresh lemon juice, and spoon any juices from the pan over the top before serving.

Nutrition

Ingredients

Instructions

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