Ingredients
Salt and pepper, to taste
2 tablespoons olive oil
4 boneless, skinless chicken breasts
1 lb (450g) baby potatoes, halved or quartered
1 lb (450g) fresh green beans, trimmed
Zest and juice of 2 lemons
4 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1/2 cup (120ml) chicken broth
Fresh parsley, chopped (for garnish)
Instructions
Season and Cook Chicken: Season chicken breasts with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook chicken breasts for 5-6 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Cook Potatoes: In the same skillet, add remaining 1 tablespoon olive oil if needed. Add baby potatoes and cook for 8-10 minutes, stirring occasionally, until they start to become tender.
Add Green Beans and Flavorings: Add green beans, minced garlic, lemon zest, and thyme to the skillet. Cook for another 5 minutes until green beans are crisp-tender.
Combine and Simmer: Pour in chicken broth and lemon juice. Stir well to combine. Return chicken breasts to skillet, nestling them among the vegetables. Reduce heat to medium-low, cover with a lid, and simmer for 5-7 minutes until chicken is heated through and flavors meld.
Enjoy.