Pan-Roasted Chicken with Lemon-Garlic Green Beans - 20g Carbs, 4g Fiber
From: Real Simple - Cynthia Nicholson, September 2004
Servings: 4
Prep: 15 Min
Other: 1 Hours
6 Tbsp olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 lb trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin left on, about 3 1/4 lb)
Preheat oven to 450°F.
Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange 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 on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes.
Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.
Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Servings: 4
Nutrition per Serving: 687 Calories, 0% Calories from fat, 37g Fat, 8g Sat Fat, 181mg Cholesterol, 86mg Calcium, 735mg Sodium, 4mg Iron,
20g Carbs, 4g Fiber, 67mg Protein
Posted by: chefgloria1030@yahoo.com
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