Ingredients
Scale
- For the Chicken
- 2 boneless, skinless chicken breast halves, each about 6 oz
- 2 garlic cloves, crushed
- 2 Tbsp butter
- 2 Tbsp chopped flat leaf parsley
- juice of 1/2 lemon
- freshly ground pepper
- For the Green Bean Salad
- 3 scallions, finely chopped
- 1 garlic clove, crushed
- 1 1/2 tsp balsamic vinegar
- 2 handfuls green beans
- 10 cherry tomatoes, halved
Instructions
- Heat oven to 350 degrees. Put two 12-inch square pieces of aluminum foil on a baking sheet and turn up the edges to make bowl shapes to contain the ingredients.
- Put a chicken breast half in the middle of each piece of foil and top them with the garlic, butter and parsley. Squeeze the lemon juice over and season with a twist of pepper.
- Fold the foil loosely over the chicken, then seal the tops to form airtight packages. Roast the chicken packages 20 minutes, or until the chicken is cooked through and tender.
- Toward the end of the cooking time, put the beans in a steamer, cover with a lid and steam about 5 minutes until just tender. Immediately rinse them under cold running water to set the color.
- Meanwhile, to make the salad, put the scallions, garlic and balsamic vinegar in a nonstick saucepan over low heat, cover with a lid and cook about 5 minutes, stirring occasionally, until the onions are soft. Add the green beans and halved tomatoes and cook 2 minutes longer to reheat the beans.
- Unwrap the chicken and put on top of the salad to serve, spooning over the buttery lemon juices.
Nutrition
- Calories: 363 calories
- Sugar: 10 grams
- Fat: 14 grams
- Carbohydrates: 22 grams
- Fiber: 6 grams
- Protein: 41 grams