Garlic & Lemon Chicken

Garlic & Lemon Chicken

with Parmesan Roasted Potatoes & Green Beans

Serves 2 Calories 427


2 Chicken Breasts
6 oz. Green Beans
12 oz. Fingerling Potatoes
1/2 Lemon
4 Cloves Fresh Garlic
½ Tbsp. Fresh Thyme
3 Tbsp. Parmesan
2 oz Chicken Broth
1.5 oz. Heavy Cream
1 Tbsp Butter
Protein Substitutions
Pork Chop
Cook as for the chicken, except adjust cook time to 3-4 minutes per side.

Pat fish dry, season with salt and pepper on both sides. Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Add fish and cook 3-4 minutes on each side or until cooked through and flakey when probed with a fork.

Boil 10 minutes in water/broth then season and sear 2 minutes per side over medium-high heat.

Vegan Chicken
Preheat oven to bake at 450°F. Place Chickenless Breast on an ungreased baking pan. Bake approximately 9 minutes. Flip and bake an additional 7-8 minutes until heated through.

Remove stems, brush with olive oil on both sides and season with salt and pepper. Roast with the other veggies, on a foil lined pan gill side down for about 10 minutes. Flip and continue cooking gill side up an additional 10 minutes. Serve the lemon butter sauce over the caps and enjoy.

Nutritional Information
Nutrition content
Prepare Your Ingredients
Wash and dry your fresh produce.
Preheat the oven to 450° F.
Foil line a rimmed baking pan with two separate pieces of foil to divide it in half.
Cut the potatoes in half, lengthwise.
Trim off and discard the stem ends of the green beans if needed.
Mince 4 cloves of garlic.
Remove the thyme leaves from the sprigs.
Pat the chicken dry and season with salt and pepper on both sides.

Roast the Potatoes & Green Beans
Place potatoes on one half of the prepared baking sheet and drizzle with about 1 Tbsp. olive oil.
Sprinkle with the thyme, season generously with salt and pepper, and toss to mix.
Place in the oven and roast for about 8 minutes.
Remove the pan from oven, add the green beans to the other side of the pan toss with 1 Tbsp. olive oil, and ½ the garlic.
Season to taste with salt and pepper and place the pan back in the oven for another 15 minutes.
Remove pan from the oven, drizzle potatoes with a little olive oil and top with the parmesan cheese.

Cook the Chicken
Heat ½ Tbsp. olive oil in a medium (not non stick) pan over medium-high heat.
Cook the chicken 5-6 minutes per side or until cooked through (add oil if pan dries).
Remove the chicken and set it aside to rest.

Make the Sauce
Set the pan used for the chicken aside to cool down 1-2 minutes, and lower the heat to medium.
Put the pan back on the burner and heat ½ Tbsp. olive oil over medium heat.
Add the remaining garlic and sauté for 30 seconds stirring constantly to keep from burning.
Stir in the chicken broth and juice of ½ the lemon and bring to a simmer.
Keep it at a simmer until reduced by about half; 2-3 minutes.
Add the cream and the butter mixing until melted.
Taste for flavor, and season with a little salt and pepper to taste.
Remove from heat and set aside.

Serve a chicken breast on each plate and spoon the lemon butter sauce over the top.
Place potatoes and beans alongside the chicken. Enjoy!