Lemon-Herb Roasted Chicken with Green Beans & Black Beans

Name: Lemon-Herb Roasted Chicken with Green Beans & Black Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 ounce chicken breast (boneless, skinless); 0.5 cup black beans (no salt added, rinsed and drained); 1.5 cup green beans (trimmed); 0.25 head cauliflower (chopped into small florets); 1 tablespoon olive oil; 2 clove garlic (minced); 1 lemon; 1 teaspoon dried dill; 1 teaspoon dried parsley; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground)

Tender roasted chicken breast with a fragrant herb blend, served alongside roasted cauliflower and crisp green beans, complemented by a hearty black bean medley, all brightened with a squeeze of fresh lemon.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $3.45/serving

Dietary

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

Ingredients

12 ounce chicken breast (boneless, skinless)
0.5 cup black beans (no salt added, rinsed and drained)
1.5 cup green beans (trimmed)
0.25 head cauliflower (chopped into small florets)
1 tablespoon olive oil
2 clove garlic (minced)
1 lemon
1 teaspoon dried dill
1 teaspoon dried parsley
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Preheat your oven to 400°F. Lightly grease a baking sheet with 1/2 tablespoon of the olive oil. Pat the chicken breasts dry with paper towels.
In a small bowl, combine the dried dill, dried parsley, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Sprinkle this herb mixture evenly over both sides of the chicken breasts.
Place the seasoned chicken breasts on the prepared baking sheet. Around the chicken, scatter the chopped cauliflower florets and trimmed green beans. Drizzle the vegetables with the remaining 1/2 tablespoon of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Roast for 20-25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender-crisp.
While the chicken and vegetables roast, heat a small skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the rinsed black beans and cook for 3-4 minutes, allowing them to heat through.
To serve, place one roasted chicken breast on a plate, alongside half of the roasted cauliflower and green beans, and half of the black bean medley. Squeeze fresh lemon juice over the chicken and vegetables, and serve with a lemon wedge.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

Calories: 384
Protein: 44.2 g
Carbohydrates: 23.9 g
Fat: 12 g
Fiber: 6.3 g
Sodium: 1174 mg
Saturated Fat: 1.8 g
Sugar: 4.8 g
Cholesterol: 120 mg