Lemon-Thyme Chicken

Lemon-Thyme Chicken by Mike Garten
This gluten-free weeknight dinner is full of good-for-you ingredients. Trust us, you'll want to double the amount of Parmesan-thyme roasted veggies.
MIKE GARTEN

Lemon-Thyme Chicken is a great dinner meal for you and your family. It’s enriched with a lot of nutrients and delicious to have. This is a gluten-free weeknight dinner meal that is full of good ingredients. You’d want to double the amount of Parmesan-thyme roasted veggies.

It will help you lose weight without compromising the taste of your meal. Must try and let us know about your experience in the comment section.

CAL/SERV:
345

YIELDS:
4 servings

INGREDIENTS

12 sprigs fresh thyme, divided
2 tbsp. olive oil, divided
1 lb. green beans, trimmed
Kosher salt and pepper
1/2 c. grated Parmesan, divided
1 1/2 lb. boneless, skinless chicken breasts
1 14-oz can artichoke hearts, halved and patted very dry
1 lemon, halved

DIRECTIONS

  1. Heat oven to 425°F. On a rimmed baking sheet, toss green beans and 6 sprigs thyme with 1 Tbsp oil and 1/4 tsp each salt and pepper, then toss with 1/4 cup Parmesan. Nestle artichokes onto pan, cut sides down, and roast on bottom rack in oven until golden brown and tender, 10 to 12 minutes.
  2. Meanwhile, heat remaining Tbsp oil in a large oven-safe skillet on medium. Season chicken with 1/4 tsp each salt and pepper and cook until golden brown on bottom, 3 to 4 minutes. Flip chicken over and cook 2 minutes more.
  3. Add lemon, cut side down, and remaining 6 thyme sprigs to skillet. Transfer skillet to oven along with vegetables and roast until chicken is cooked through, 9 to 10 minutes more.
  4. Toss remaining Parmesan with artichokes and green beans, then serve with chicken.

PER SERVING: 345 calories, 13.5 g fat (3.5 g saturated), 41 g protein, 680 mg sodium, 14 g carb, 3 g fiber

COST PER SERVING: $2.37

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