75 min 2
Lemon Garlic Chicken and Green Beans with Caramelized Onions
Although it’s not advisable to eat all the onion used here due to the high carb count, there’s nothing wrong with infusing your whole dish with their flavor, and snagging some sweet and sticky caramelized ones at the end.
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons minced garlic
1 teaspoon sea salt, plus additional for seasoning
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
⅛ teaspoon red pepper flakes
2 large boneless, skinless free-range chicken breasts
1 yellow onion, quartered
2 cups trimmed green beans
¼ cup Golden Ghee, melted
Directions Preparing:10 minCooking:65 min
Step 1In a medium bowl or zipper-top plastic bag, mix the olive oil, lemon juice, garlic, salt, black pepper, paprika, and red pepper flakes. Add the chicken and coat it with the marinade. Cover the bowl or seal the bag and marinate the chicken in the refrigerator for at least 1 hour, or overnight if possible.
Step 2Preheat the oven to 350°F.
Step 3Dice one of the onion quarters, and cut the remaining three quarters into large chunks. Spread the larger chunks of onion across the bottom of a cast iron or ovenproof skillet. Add the green beans, and then scatter the diced onion on top. Top the green beans and onion with the ghee. Place the marinated chicken breasts on the green beans and spoon the remaining marinade over the chicken. Season the dish with a generous sprinkle of sea salt.
Step 4Bake the chicken until its internal temperature reaches at least 165°F, about 65 minutes. Serve hot.
Nutrition Facts (per serving of 2)