This gluten-free weeknight dinner is full of good-for-you ingredients. Trust us, you'll want to double the amount of Parmesan-thyme roasted veggies.
- 4 serving(s)
- 1 lb.
green beans, trimmed
sprigs fresh thyme, divided
- 2 tbsp.
olive oil, divided
Kosher salt and pepper
- 1/2 c.
grated Parmesan, divided
14-oz can artichoke hearts, halved and patted very dry
- 1 1/2 lb.
boneless, skinless chicken breasts
- Step 1Heat oven to 425°F. On a rimmed baking sheet, toss green beans and 6 sprigs thyme with 1 Tbsp oil and 1/4 tsp each salt and pepper, then toss with 1/4 cup Parmesan. Nestle artichokes onto pan, cut sides down, and roast on bottom rack in oven until golden brown and tender, 10 to 12 minutes.
- Step 2Meanwhile, heat remaining Tbsp oil in a large oven-safe skillet on medium. Season chicken with 1/4 tsp each salt and pepper and cook until golden brown on bottom, 3 to 4 minutes. Flip chicken over and cook 2 minutes more.
- Step 3Add lemon, cut side down, and remaining 6 thyme sprigs to skillet. Transfer skillet to oven along with vegetables and roast until chicken is cooked through, 9 to 10 minutes more.
- Step 4Toss remaining Parmesan with artichokes and green beans, then serve with chicken.
PER SERVING: 345 calories, 13.5 g fat (3.5 g saturated), 41 g protein, 680 mg sodium, 14 g carb, 3 g fiber
COST PER SERVING: $2.37
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