Lemon Herb Chicken with Spring Veggies

Lemon Herb Chicken with Spring Veggies
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cooking Method:
Courses:
Servings: 2
Description

This quick weeknight dinner features tender grilled chicken breast served with steamed carrots and green beans, all brought to life with garlic-infused oil and lemon. It’s light, nourishing, and ready in 25 minutes.

Ingredients
  • 2 2 skinless chicken breasts
  • 150 g trimmed green beans
  • 150 g carrot, peeled and sliced
  • 1 tbsp garlic infused oil
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp fresh or dried oregano
  • 1/2 tsp fresh or dried rosemary or thyme
  • Salt and pepper, to taste
  • Serve with 150g cooked basmati rice boiled new potatoes
Instructions
    Marinate the chicken:
  1. 1
    In a small bowl, mix garlic-infused oil, lemon juice, zest, oregano, thyme, salt, and pepper. Rub mixture over chicken breasts. Let sit for 10–15 minutes (optional, but recommended).
    2. Prepare the veggies:
  2. 2
    Steam or lightly boil the green beans and carrots for about 5–6 minutes until just tender. Drain and season with a pinch of salt.
    3. Cook the chicken:
  3. 3
    Heat a grill pan or frying pan over medium-high heat. Cook the chicken for 5–6 minutes per side (depending on thickness), until golden and fully cooked through.
    4. Assemble and serve:
  4. 4
    Plate the chicken with your spring veggies and an optional scoop of rice or new potatoes potatoes. Drizzle any leftover lemony marinade over the top.
Keywords: Low FODMAP dinner, IBS-friendly recipes, gut-friendly meals, gluten-free dinner, healthy meal prep, easy low FODMAP meals, Low FODMAP chicken, FODMAP friendly, dairy-free meals, high-protein meals

Leftovers keep well in the fridge for up to 3 days and make a great lunch the next day!

Read it online: https://fodmapfamilykitchen.recipes/recipe/lemon-herb-chicken-with-spring-veggies/

Thank you for trying this recipe.