Name: Lemon herb roasted chicken breast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa; 1/2 cup water; 5 oz green beans, trimmed; 2 cloves garlic, minced

Nutrition

Per serving

459 calories

Protein: 42g; 36% of calories
Carbs: 45g; 38% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a small baking dish, rub the chicken with half the olive oil, the lemon juice, dried thyme, and a pinch each of salt and pepper. Roast for 20 to 25 minutes. Done when opaque in the center, 165°F.
While the chicken roasts, combine the quinoa, water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the chicken finishes roasting and the quinoa rests, heat the remaining oil in a skillet over medium heat. Add the green beans and a splash of water, cover, and steam for 4 minutes. Uncover, add the minced garlic and the remaining salt and pepper, and sauté for 2 minutes until the garlic is fragrant.
Let the chicken rest in the baking dish for 3 minutes before slicing. Fluff the quinoa with a fork and serve it alongside the sliced chicken and the garlic green beans.

Nutrition

Ingredients

Instructions

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