Lemon Herb Chicken with Garlic Green Beans

by Rasmus Hoegh-20 July 2026Easy

Servings2

A simple, high‑protein, low‑carb lunch of seared chicken breast with sautéed garlic green beans, cooked in butter and olive oil for a seed‑oil‑free, satisfying meal.

Method

0
Trim the green beans and cut them in half. Finely slice the red onion and mince the garlic.
1
Pat the chicken breasts dry with paper towels. Season both sides with half of the salt, half of the black pepper, the dried thyme, and the dried oregano.
2
Heat the olive oil in a large pan over medium heat. Add the chicken breasts and cook for 5 to 7 minutes on each side until golden brown and cooked through, with no pink in the center.
3
Remove the chicken from the pan and set aside to rest on a plate, loosely covered.
4
In the same pan, add the butter. Once melted, add the sliced red onion and cook for 2 minutes, stirring frequently.
5
Add the green beans and remaining salt and pepper. Sauté for 5 to 7 minutes, stirring occasionally, until the beans are bright green and just tender.
6
Add the minced garlic to the pan and cook for 1 minute, stirring to prevent burning.
7
Pour the lemon juice into the pan and toss the green beans to coat, scraping up any browned bits from the bottom of the pan.
8
Slice the rested chicken breasts and serve them over or alongside the garlic green beans, spooning any pan juices over the top.