Lemon Herb Chicken with Rice & Green Beans
Sunday Prep, All-Week Fuel | Serves 6 | ~35g protein per serving
Recovery starts before you ever hit the pillow — and a kitchen you're not stuck in every night helps. This is a low-effort, one-pan dinner that makes enough for the whole week, so weeknights are shorter and you've got more time to actually wind down.
What You'll Need
Ingredients
2½ lbs boneless, skinless chicken breasts
2 tablespoons olive oil
2 lemons, juiced
4 cloves garlic, minced
1 tablespoon Italian seasoning
1½ cups long-grain white rice
3 cups chicken broth
1 lb green beans, trimmed
Salt and black pepper to taste
Instructions
Marinate the chicken. Whisk together olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper. Toss the chicken in the marinade and let it sit at least 10 minutes (or up to overnight for more flavor).
Cook the rice. While the chicken marinates, cook the rice in chicken broth according to package directions.
Bake it off. Preheat oven to 425°F. Arrange the chicken and green beans on a large sheet pan. Bake 20–25 minutes, until the chicken hits 165°F and the green beans are tender.
Portion it out. Slice the chicken and divide into 6 containers with rice and green beans. Refrigerate up to 4 days.
Serve It With
A squeeze of extra lemon
Grated parmesan over the rice
Hot sauce if you want some heat
