Lemon-Herb Chicken Skillet

Tender chicken breast pan-seared with aromatic herbs and a bright lemon finish, served with fluffy brown rice and crisp green beans for a complete and wholesome meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 7
• Cuisine: American
• Difficulty: Easy
• Cost: $1.78/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Kosher
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• savory
• stir-fry
• one-pot
• fresh

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon olive oil
• 1 yellow onion (diced)
• 3 clove garlic (minced)
• 1.5 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup chicken broth
• 1 tablespoon lemon juice
• 1.5 cup brown rice (uncooked)
• 2 cup green beans (trimmed)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Cook the brown rice according to package directions, typically simmering 1 1/2 cups brown rice in 3 cups water or chicken broth for about 20 minutes until tender. Set aside.
2. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes, until browned on all sides and cooked through. Remove chicken from skillet and set aside.
3. Add remaining 1 tablespoon olive oil to the skillet. Add diced yellow onion and cook for 3-4 minutes until softened.
4. Stir in minced garlic, dried oregano, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
5. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add green beans and cook for 3-5 minutes, until tender-crisp.
6. Return cooked chicken to the skillet. Stir in lemon juice. Heat through for 1-2 minutes.
7. Serve the lemon-herb chicken and green bean mixture over the cooked brown rice. Garnish with fresh parsley, if desired.

Nutrition (per serving)

• Calories: 400
• Protein: 38.5 g
• Carbohydrates: 32.5 g
• Fat: 13 g
• Fiber: 4.5 g
• Sodium: 350 mg
• Saturated Fat: 2.5 g
• Sugar: 2.5 g
• Cholesterol: 95 mg