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: $1.77/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- Low-Fat
- Low-Saturated-Fat
- Low-Calorie
Tags
- quick
- roast
- healthy
- budget-friendly
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
- 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.
- 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.
- 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.
- 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.
- 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: 372
- Protein: 29 g
- Carbohydrates: 40.2 g
- Fat: 10.1 g
- Fiber: 2.3 g
- Sodium: 613 mg
- Saturated Fat: 1.5 g
- Sugar: 1.1 g
- Cholesterol: 80 mg