Lemon-Herb Chicken with Roasted Green Beans and Rice

Pan-seared chicken breast infused with lemon and herbs, served with perfectly roasted green beans and fluffy white rice for a complete and flavorful weeknight meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $1.83/serving

Dietary

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

Tags

• quick
• roast
• healthy

Ingredients

• 1 pound chicken breast (cut into 1-inch thick cutlets)
• 2 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lemon (thinly sliced)
• 12 ounce green beans (trimmed)
• 1 cup white rice (quick-cooking)
• 2 cup water

Instructions

1. Preheat oven to 400°F (200°C). Prepare rice according to package directions using 1 cup quick-cooking white rice and 2 cups water; cover and keep warm.
2. In a bowl, toss 12 ounces green beans with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 10-12 minutes, until tender-crisp.
3. While green beans roast, pat dry 1 pound chicken breast cutlets. Season with 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through. Top with lemon slices during the last minute of cooking.
5. Serve the lemon-herb chicken immediately with roasted green beans and quick-cooking white rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)

• Calories: 420
• Protein: 42.5 g
• Carbohydrates: 40.5 g
• Fat: 11.5 g
• Fiber: 4.2 g
• Sodium: 420 mg
• Saturated Fat: 2.2 g
• Sugar: 3.1 g
• Cholesterol: 105 mg