Thyme-Roasted Chicken Breasts

Yellow Beets, String Beans & Lemon-Garlic Vinaigrette

Cooking time

25 minutes

Servings

2/4

Calories

410 /serving

Thyme-Roasted Chicken Breasts

Yellow Beets, String Beans & Lemon-Garlic Vinaigrette

If you’re looking for a good thyme, this delish supper has what it takes to achieve happiness. And with just six ingredients, it couldn’t be easier. Start by searing those generous chicken breasts with sprigs of fresh thyme and zesty herbs until golden and juicy. Finish them off in the oven with string beans and dress them with lemon-garlic vinaigrette. Slide roasted yellow beets onto each plate, and have the thyme of your life.

We will send you:

2 Chicken breasts
225g Yellow beets
1 Bunch of thyme
200g Trimmed beans
30ml Lemon-garlic vinaigrette
9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard

You will need:

Large oven-safe pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
18 g

Saturated Fat
3 g

Sodium
690 mg

Total Carb
22 g

Sugars
12 g

Protein
43 g

Fibre
7 g

Preparation

Roast the beets

Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 18 to 20 min., until tender.

Sear the chicken

Meanwhile, divide the thyme into 2 sprigs. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Cook, partially covered, 6 to 8 min., until browned. Add the thyme sprigs, flip the chicken and place on top of the thyme. Add a drizzle of oil and ½ the remaining spices.

Roast the chicken & string beans

To the pan of chicken, add the string beans, remaining spices and S&P; toss well. Roast, 10 to 12 min., until the chicken* is cooked through and the string beans are tender. Remove from the oven, flip the chicken and remove the thyme sprigs. Add the vinaigrette; toss well.