Lemon Herb Chicken

Succulent pan-seared chicken breasts infused with bright lemon and fragrant herbs, served alongside tender green beans and fluffy brown rice for a complete, quick, and satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 9
• Cuisine: American
• Difficulty: Easy
• Cost: $2.42/serving

Dietary

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

Tags

• one-pot
• sauté
• quick
• healthy
• savory
• fresh
• budget-friendly

Ingredients

• 3.5 pound chicken breast (boneless, skinless)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon kosher salt
• 2 lemons (one sliced, one for juice)
• 1.5 pound green beans (trimmed)
• 3 cup brown rice (uncooked)
• 4.5 cup water
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Cook the brown rice: Combine 3 cups uncooked brown rice and 4 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until water is absorbed. Alternatively, use a rice cooker according to manufacturer’s instructions.
2. While rice cooks, prepare chicken: Pat chicken breast dry with paper towels. Slice the chicken breasts horizontally to create thinner cutlets, about 1/2-inch thick. This ensures quick and even cooking.
3. Season the chicken: In a small bowl, combine 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Sprinkle this seasoning evenly over both sides of the chicken cutlets.
4. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet or non-stick pan over medium-high heat. Once hot, add the seasoned chicken cutlets in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
5. Deglaze and finish chicken: Squeeze the juice from one lemon over the cooked chicken. Add the lemon slices to the pan and let them warm briefly. Transfer chicken and lemon slices to a plate, cover loosely with foil, and let rest.
6. Steam green beans: While chicken rests, bring about 1/2 inch of water to a boil in the same skillet (or a separate pot) with a steamer basket. Add 1 1/2 pounds trimmed fresh green beans, cover, and steam for 5-7 minutes, or until tender-crisp.
7. Serve: Divide the cooked brown rice among 9 plates. Top with the lemon herb chicken and steamed green beans. Garnish with chopped fresh parsley, if desired. Leftovers can be stored in an airtight container for up to 3 days.

Notes

Ensure chicken is cooked through but not dry by avoiding overcooking. A meat thermometer is helpful for checking doneness.

Nutrition (per serving)

• Calories: 446
• Protein: 43.7 g
• Carbohydrates: 50 g
• Fat: 7.6 g
• Fiber: 2.4 g
• Sodium: 447 mg
• Saturated Fat: 1 g
• Sugar: 1 g
• Cholesterol: 124 mg