Lemon-Thyme Chicken with Cannellini Beans and Broccoli

Name: Lemon-Thyme Chicken with Cannellini Beans and Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 pound chicken breast (boneless, skinless, halved horizontally into cutlets); 2 tablespoon olive oil (extra virgin); 1 can cannellini beans (15 oz can, drained and rinsed); 1 can artichoke hearts (14 oz can, drained); 1.5 pound broccoli florets (cut into bite-sized pieces); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.5 teaspoon fine sea salt; 0.5 teaspoon black pepper; 3 tablespoon lemon juice (freshly squeezed)

Seared golden chicken breast cutlets simmered in lemon and thyme, served over seasoned cannellini beans and steamed broccoli florets.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Cuisine: Italian
Difficulty: Easy
Cost: $3.29/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Calorie
Low-Carb
Low-Saturated-Fat
Low-Sugar
Low-Fat

Ingredients

2 pound chicken breast (boneless, skinless, halved horizontally into cutlets)
2 tablespoon olive oil (extra virgin)
1 can cannellini beans (15 oz can, drained and rinsed)
1 can artichoke hearts (14 oz can, drained)
1.5 pound broccoli florets (cut into bite-sized pieces)
1 teaspoon dried thyme
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.5 teaspoon fine sea salt
0.5 teaspoon black pepper
3 tablespoon lemon juice (freshly squeezed)

Instructions

Season the chicken breast cutlets on both sides with the dried thyme, dried oregano, garlic powder, fine sea salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Transfer the chicken to a plate to rest.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the drained cannellini beans, artichoke hearts, and fresh lemon juice, stirring gently for 3 to 4 minutes until warm and coated in pan juices.
Meanwhile, place the broccoli florets in a steamer basket over boiling water in a medium pot. Cover and steam for 5 to 6 minutes until crisp-tender and bright green.
Serve the sliced chicken cutlets alongside the warm cannellini bean mixture and steamed broccoli.

Notes

Steaming the broccoli retains maximum crispness and preserves nutrients without adding extra fats.

Nutrition (per serving)

Calories: 334
Protein: 41.7 g
Carbohydrates: 22.8 g
Fat: 8.8 g
Fiber: 11.5 g
Sodium: 656 mg
Saturated Fat: 1.4 g
Sugar: 3.3 g
Cholesterol: 107 mg