Thursday, April 4, 2013

Pan-Roasted Chicken with Lemon-Garlic Green Beans

I think I originally saw this recipe on Pintrest.... which then led me to Real Simple.  I am always looking for healthy meals, and of course I love one-dish meals.  This chicken was wonderful - simple, tasty and fairly healthy.  We loved it!

Pan-Roasted Chicken with Lemon-Garlic Beans (adapted from Real Simple)

6 Tbsp olive oil
2 lemons, 1 thinly sliced and 1 juiced
4 cloves garlic - minced
1 tsp kosher salt
1/2 tsp freshly ground pepper
3/4 lb trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in with skin - about 3 1/4 lbs)  I used 3 boneless with no skin

Preheat oven to 450.  Coat a large baking dish or cast iron skillet with 1 Tbsp. of the olive oil.  ARragne the lemon slices in a single layer in the bottom of the dish or skillet.  In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat.  Using a slotted spoon or tongs, remove the green beans and arrange them above the lemon slices.  Add the potatoes to the same olive-oil mixture and toss to coat.  Using a slotted spoon, arrange the potatoes along the inside edge of the dish or skillet on top of green beans.  Place the chicken in the same bowl with the olive-oil mixtxture over chicken.  Roast for 50 minutes.  Remove chicken from dish and roast the green beans and potatoes for about 10 more minutes.  4 servings

According to Real Simple - 687 calories, carb 20 g; cholesterol 181 mg; fat 37 g; fiber 4 g; iron 4 mg; protein 67 mg; sat fat 8 g;  and sodium 735 mg

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