Lemon Chicken with Green Beans & Roasted Potatoes

Health Highlights

Keeping it simple for dinner with this delicious protein, potatoes and veggie option.

Ingredients

4 breast	Chicken breast, boneless, skinless
4 thigh(s)	Chicken thighs, boneless, skinless (or use all chicken breast)
1 pinch	Salt and pepper (for chicken)
4 tbsp	Butter, salted
3 clove(s)	Garlic (minced)
4 tbsp	Herbes de provence
1/2 tsp	Sea Salt
454 gm	Green/yellow string beans, raw
1 tbsp	Extra virgin olive oil (for green beans)
1 pinch	Salt and pepper (to taste, for green beans)
2 tsp	Lemon peel (zest) (for green beans)
908 gm	New potatoes
1 tbsp	Extra virgin olive oil (for potatoes)
1 pinch	Salt and pepper (to taste, for potatoes)
1 clove(s)	Garlic (minced, for potatoes)
6 lemon wedge	Lemon

Preheat oven to 350F degrees and warm a skillet on medium-high.
Season the chicken with salt and pepper.
Combine butter, garlic, and herbs de Provence in a bowl to make a buttery paste.
Rub paste under the chicken skin. Brown the chicken in a skillet.
Transfer to an ovenproof dish cover with foil and bake in the oven for 35 minutes.
Up the heat to 425F degrees.
Uncover and roast for an additional 5 minutes.
In the meantime, bring a big pot of water to a boil.
Add salt and beans. Cook until just tender, about 3 minutes.
Strain and toss with extra virgin olive oil, salt pepper, and lemon zest.
To make the roasted potatoes, toss potatoes with olive oil, salt, and pepper.
Roast at 425F degrees for 30 minutes.
15 minutes into cooking time toss with minced garlic.
Serve chicken with a side of potatoes, green beans, and a lemon wedge.

Safety

Never eat poultry that is raw, or not cooked through. The internal temperature of chicken breast pieces should be 165F or 74C degrees.

Calories 475

Calories from fat 180

Calories from saturated fat 67

Total Fat 20.0 g

Saturated Fat 7.5 g

Trans Fat 0.3 g

Polyunsaturated Fat 2.3 g

Monounsaturated Fat 7.5 g

Cholesterol 200 mg

Sodium 796 mg

Potassium 1227 mg

Total Carbohydrate 24.2 g

Dietary Fiber 5.2 g

Sugars 2.8 g

Protein 52 g

Meat	2.5
Vegetables	3.2