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
- 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.
- 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.
- 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.
- 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