Dinner
Sunday herb chicken
After church, without the gravy.
About 35 minutes · Serves 1
Sunday supperLeftoversNo salt
Why this works
Roast once, eat twice. Leftovers become tomorrow’s wrap.
What you need
- skinless chicken breast3 oz
- green beans1 cup
- olive oil1 tsp
- dried thyme or rosemary½ tsp
- lemon2 wedges
How to make it
- 1
Heat the oven to 400°F.
- 2
Rub the chicken with olive oil, thyme, and pepper. Roast 22–28 minutes, until the middle is 165°F.
- 3
Steam or roast the green beans on the same pan for the last 12 minutes.
- 4
Squeeze lemon over both. Rest the chicken a minute, then slice.
No salt in the pan. Taste with lemon, garlic, and pepper. If it still needs a kick, use the salt-free Cajun mix on the Around Town page.