Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the baby potatoes with olive oil, garlic powder, rosemary, salt, and black pepper.
Step 3. Spread the potatoes on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and tender.
Step 4. Season the chicken breasts with garlic powder, paprika, salt, and black pepper.
Step 5. Heat olive oil in a large skillet over medium-high heat.
Step 6. Sear the chicken breasts for 4–5 minutes per side until golden brown.
Step 7. Reduce the heat to medium and add the butter and minced garlic.
Step 8. Spoon the garlic butter over the chicken for 1–2 minutes.
Step 9. Transfer the skillet to the oven or continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
Step 10. Remove the chicken from the heat and let it rest for 5 minutes.
Step 11. While the chicken rests, melt butter in a skillet over medium heat.
Step 12. Add the green beans and cook for 4–5 minutes until tender-crisp.
Step 13. Stir in the minced garlic, salt, and black pepper and cook for 1 minute more.
Step 14. Add the lemon juice and chopped parsley to the chicken pan juices and stir gently.
Step 15. Slice the chicken breasts and arrange them in serving bowls or plates.
Step 16. Add the roasted baby potatoes and green beans alongside the chicken.
Step 17. Spoon the garlic herb sauce over the chicken and potatoes.
Step 18. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, potatoes, and green beans in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potatoes in a 350°F (175°C) oven for 8–10 minutes or until warmed through.
Green beans can be reheated in a skillet over medium heat for the best texture.
Freeze cooked chicken separately for up to 3 months. Thaw overnight in the refrigerator before reheating.
For best flavor, spoon any leftover garlic herb sauce over the meal when reheating.
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