Name: Seared chicken with green beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 7 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1/2 tsp lemon zest

Ingredients

8 items

7 oz boneless skinless chicken breast, patted dry
7 oz green beans, trimmed
1 tbsp extra virgin olive oil
¼ tsp garlic powder
¾ tsp salt
½ tsp black pepper
1 tbsp lemon juice
½ tsp lemon zest

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. Pound the thick end of the chicken breast until it is an even 1 inch thickness throughout. Toss the green beans on a half-sheet pan with half the oil, half the garlic powder, half the salt, and half the pepper. Spread them in a single layer and roast for 8 minutes.
While the beans roast, rub the chicken with the remaining oil, garlic powder, salt, and pepper. Heat an ovenproof skillet over medium-high heat. Place the chicken in the pan and cook for 3 minutes until golden brown. Flip the chicken and remove the pan from the heat.
When the beans have roasted for 8 minutes, move the sheet pan to the lower rack and place the skillet with the chicken on the middle rack. Roast for 10 to 12 minutes more until the beans are tender and blistered and the chicken reaches its safe temperature. Done when opaque in the center and reaches temperature, 165°F.
Let the chicken rest for 3 minutes. Arrange the chicken and green beans on a plate. Drizzle with the lemon juice and sprinkle with the lemon zest.

Nutrition

Ingredients

Instructions

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