Lemon Herb Roasted Chicken with Wax Bean & Tomato Salad
Lemon Herb Roasted Chicken with Wax Bean & Tomato Salad
Ingredients
For the Lemon Herb Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, about 4 breasts
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic, cloves, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Wax Bean & Tomato Salad
- 1 pound yellow wax beans, trimmed
- 1 1/2 cups cherry tomatoes, halved
- 6 cups romaine lettuce, chopped
For the Lemon Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey, or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
Prepare the chicken: In a medium bowl, combine the 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and toss to coat evenly. Let marinate for at least 10 minutes while the oven preheats.
⏱️ 10 min
- 3
Roast the chicken: Place the marinated chicken breasts on the prepared baking sheet. Roast for 20-25 minutes, or until the internal temperature reaches 165°F. Remove from oven, tent with foil, and let rest for 5 minutes before slicing.
⏱️ 25 min•🌡️ 400
- 4
Prepare the wax beans: While the chicken roasts, bring a pot of salted water to a boil. Add the trimmed yellow wax beans and blanch for 3-4 minutes, or until crisp-tender. Immediately drain and plunge into an ice bath to stop the cooking and preserve their vibrant color. Drain well and set aside.
⏱️ 10 min
- 5
Make the vinaigrette: In a small bowl, whisk together the 1/4 cup olive oil, 2 tablespoons fresh lemon juice, Dijon mustard, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified.
⏱️ 5 min
- 6
Assemble the salad: In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and blanched wax beans. Drizzle with the lemon vinaigrette and toss gently to coat.
⏱️ 5 min
- 7
Serve: Slice the rested lemon herb chicken breasts against the grain. Divide the wax bean and tomato salad among four plates. Top each salad with sliced chicken and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Chicken with Wax Bean & Tomato Salad
Ingredients
For the Lemon Herb Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, about 4 breasts
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic, cloves, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Wax Bean & Tomato Salad
- 1 pound yellow wax beans, trimmed
- 1 1/2 cups cherry tomatoes, halved
- 6 cups romaine lettuce, chopped
For the Lemon Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey, or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
Prepare the chicken: In a medium bowl, combine the 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and toss to coat evenly. Let marinate for at least 10 minutes while the oven preheats.
⏱️ 10 min - 3
Roast the chicken: Place the marinated chicken breasts on the prepared baking sheet. Roast for 20-25 minutes, or until the internal temperature reaches 165°F. Remove from oven, tent with foil, and let rest for 5 minutes before slicing.
⏱️ 25 min•🌡️ 400 - 4
Prepare the wax beans: While the chicken roasts, bring a pot of salted water to a boil. Add the trimmed yellow wax beans and blanch for 3-4 minutes, or until crisp-tender. Immediately drain and plunge into an ice bath to stop the cooking and preserve their vibrant color. Drain well and set aside.
⏱️ 10 min - 5
Make the vinaigrette: In a small bowl, whisk together the 1/4 cup olive oil, 2 tablespoons fresh lemon juice, Dijon mustard, honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined and emulsified.
⏱️ 5 min - 6
Assemble the salad: In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and blanched wax beans. Drizzle with the lemon vinaigrette and toss gently to coat.
⏱️ 5 min - 7
Serve: Slice the rested lemon herb chicken breasts against the grain. Divide the wax bean and tomato salad among four plates. Top each salad with sliced chicken and serve immediately.
⏱️ 5 min