Serves 4 Cook Time 1 hour 15 minutes
6 Tbsp olive oil
2 large lemons. 1 thinly sliced,
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp fresh cracked pepper
3/4 lb green beans, trimmed
1/2 C onion, chopped
4 chicken breasts, bone-in no skin
- Preheat oven to 450°F. Coat a large baking dish 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 tongs, remove the green beans and arrange them on top of the lemon slices. Using a slotted spoon or tongs, arrange the green beans along the inside edge of the dish. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, meat-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
- Roast for 50 minutes. Place a chicken breast on each of 4 serving plates; divide the green beans. Serve warm.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center