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Lemon Garlic Chicken with Roasted Potatoes and Green Beans

Lemon Garlic Chicken with Roasted Potatoes and Green Beans

Yield 4 servings
Prep time
5 Min
Cook time
20 Min
Inactive time
1 Hour
Total time
1 H & 25 M
Cook modePrevent screen from turning off

Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. If you can, up to an hour or two ahead of time, add about 3/4 of the remaining Lemon Garlic Sauce, coat the chicken well, and let it marinade. Even a half hour of marinading would be great if you have time.
  2. In a large skillet, heat the pan over medium high heat. Add the olive oil and season the Halved Chicken with kosher salt and pepper on both sides. Add half of the chicken breasts and cook each side for 4-6 minutes. Cook until chicken is done or 165 degrees F. Remove from the pan and cook the rest of the chicken. Reserve 1/2 cooked chicken for Blueberry Chicken Salad.
  3. While cooking, cook the green beans with butter, salt, and pepper in the microwave until cooked through (4-6 minutes if cooking from fresh, generally).
  4. Warm up the potatoes in the microwave also.
  5. Serve the chicken with the greek potatoes and green beans, garnished with parsley, Green onions, and Lemon Garlic Sauce.

Notes

Components to Save:

Reserve 1/2 cooked chicken for Blueberry Chicken Salad

Reserve 1/3 of the green beans for Blueberry Chicken Salad

Nutrition Facts

Calories

526

Fat

42 g

Sat. Fat

7 g

Carbs

14 g

Fiber

8 g

Net carbs

6 g

Sugar

5 g

Protein

30 g

Sodium

2890 mg

Cholesterol

80 mg
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