Herb-Infused Chicken with Fresh Green Beans
🥑 Why It’s Healthy Overall:
- Balanced protein, fiber, and healthy fat content.
- Supports muscle maintenance, gut health, and immune system.
- Low in unnecessary calories, sugars, and processed chemicals.
- Naturally supports blood sugar balance, heart health, and healthy digestion.
Ingredients:
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 2 cups fresh green beans, trimmed
- 2 tablespoons olive oil (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Juice of ½ lemon (plus extra lemon wedges for serving)
Instructions:
- Prep the Chicken:
- Pat chicken breasts dry with paper towels.
- In a small bowl, mix the garlic powder, onion powder, thyme, oregano, paprika, salt, and pepper.
- Rub 1 tablespoon olive oil over the chicken, then coat evenly with the herb mix.
- Cook the Chicken:
- Heat a nonstick or grill pan over medium heat.
- Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and cooked through (internal temp 165°F / 74°C)
- Squeeze half a lemon over the chicken right as it finishes cooking for a fresh pop of flavor.
- Prepare the Green Beans:
- While the chicken cooks, bring a pot of water to boil.
- Add green beans and blanch for about 2–3 minutes until bright green and tender-crisp.
- Drain and immediately toss in a bowl with 1 tablespoon olive oil, a pinch of salt, and a squeeze of lemon juice.
- Optional: Garnish with a few extra fresh herb sprigs (like thyme or parsley) for a fresh look.
Tips:
- You can swap dried herbs for fresh herbs (use 3x the amount if fresh).
- If you want an extra anti-inflammatory boost, sprinkle a tiny bit of turmeric into the herb rub.
- For even juicier chicken, you can lightly pound it to an even thickness before cooking.
