SafePlates

Ingredients

• 2 boneless, skinless chicken breasts (about 12 oz/340g total)
• 1 tablespoon (15ml) olive oil
• 2 tablespoons (30ml) fresh lemon juice
• 1 teaspoon (2g) dried oregano
• 1 teaspoon (2g) dried thyme
• 1/2 teaspoon (1g) garlic powder
• 1/2 teaspoon (1g) black pepper
• 1/4 teaspoon (1.5g) salt
• 1 cup (150g) broccoli florets
• 1 cup (120g) sliced carrots
• 1 cup (100g) green beans, trimmed
• 1 tablespoon (4g) chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, lemon juice, oregano, thyme, garlic powder, black pepper, and salt.
3. Place the chicken breasts in a baking dish. Brush both sides with the lemon herb mixture, making sure they are well coated.
4. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and juices run clear (internal temperature should reach 165°F/74°C).
5. While the chicken is baking, bring a pot of water to a boil. Place the broccoli, carrots, and green beans in a steamer basket over the boiling water. Cover and steam for 5-7 minutes, or until the vegetables are tender but still crisp.
6. Remove the chicken from the oven and let it rest for 5 minutes before slicing.
7. Serve the sliced chicken with the steamed vegetables on the side. Garnish with fresh parsley if desired.

Tip

For extra flavor, marinate the chicken in the lemon herb mixture for 30 minutes before baking.