Greek Lemon Chicken and Green Beans

Name: Greek Lemon Chicken and Green Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces); 2 tablespoon olive oil (extra virgin); 1 yellow onion (medium, diced); 4 clove garlic (minced); 1.5 cup long grain white rice (uncooked); 3 cup chicken broth (low-sodium); 1 pound green beans (trimmed and halved); 2 tablespoon lemon juice (freshly squeezed); 1 teaspoon dried oregano; 1.25 teaspoon salt; 0.5 teaspoon black pepper (ground)

Tender seasoned chicken breasts simmered in a bright lemon-oregano broth with fluffy rice and tender green beans.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.47/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
2 tablespoon olive oil (extra virgin)
1 yellow onion (medium, diced)
4 clove garlic (minced)
1.5 cup long grain white rice (uncooked)
3 cup chicken broth (low-sodium)
1 pound green beans (trimmed and halved)
2 tablespoon lemon juice (freshly squeezed)
1 teaspoon dried oregano
1.25 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat for 2 minutes.
Season chicken breast pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper, then add to the skillet and cook for 4 to 5 minutes until lightly browned on all sides.
Add the diced yellow onion and minced garlic to the skillet, stirring and cooking for 2 minutes until fragrant and softened.
Stir in the long grain white rice, low-sodium chicken broth, lemon juice, dried oregano, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper, bringing the liquid to a rolling boil.
Arrange the trimmed green beans evenly across the top, reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without stirring until the rice is tender, liquid is absorbed, and chicken reaches an internal temperature of 165°F.
Remove from heat, let stand covered for 3 minutes, then gently fluff the rice and fold the chicken and green beans together before serving.

Notes

Leftovers reheat easily in the microwave with a splash of water to refresh the rice.

Nutrition (per serving)

Calories: 439
Protein: 35.6 g
Carbohydrates: 51 g
Fat: 9.3 g
Fiber: 2.8 g
Sodium: 1452 mg
Saturated Fat: 1.4 g
Sugar: 3.1 g
Cholesterol: 96 mg