Pan-Seared Lemon Herb Chicken with Garlic Green Beans
Tender chicken breasts pan-seared to golden perfection, finished with bright lemon and fragrant herbs, served alongside vibrant garlic green beans and fluffy brown rice.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $4.24/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- High-Protein
Ingredients
- 2 chicken breasts (boneless, skinless)
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper (freshly ground)
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 lemon (thinly sliced)
- 4 ounce green beans (trimmed)
- 1 clove garlic (minced)
- 1 cup instant brown rice
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Add the lemon slices to the pan during the last 2 minutes of cooking.
- While the chicken cooks, prepare the instant brown rice according to package directions.
- In the last 5 minutes of chicken cooking, add the 4 ounces trimmed green beans to the skillet. Cook, stirring occasionally, until tender-crisp. Add the 1 minced garlic clove during the last minute of cooking the green beans.
- Remove chicken and green beans from heat. Serve the pan-seared lemon herb chicken and garlic green beans immediately with the cooked brown rice.
Notes
Leftovers store well in an airtight container for up to 3 days. A digital meat thermometer helps ensure chicken is perfectly cooked.
Nutrition (per serving)
- Calories: 485
- Protein: 52.3 g
- Carbohydrates: 44.5 g
- Fat: 13.9 g
- Fiber: 4.1 g
- Sodium: 680 mg
- Saturated Fat: 2.4 g
- Sugar: 2.5 g
- Cholesterol: 135 mg