INGREDIENTS

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon paprika

Zest and juice of 1 lemon

3 tablespoons unsalted butter

Fresh parsley, chopped for garnish

1 lb (450g) fresh green beans, trimmed

Salt, to taste

2 tablespoons olive oil

2 cloves garlic, minced

Juice of ½ lemon

Salt and pepper, to taste

Instructions:

Season the chicken breasts on both sides with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Place the chicken breasts in the skillet and cook for 6-7 minutes per side, or until golden brown and fully cooked through. Remove the chicken and set aside.

In the same skillet, add the minced garlic, dried oregano, dried thyme, and paprika. Sauté for about 1 minute until aromatic.

Add the lemon zest and juice, stirring well.

Lower the heat and add the butter, stirring until it melts and mixes into the sauce.

Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to blend the flavors.

While the chicken is cooking, bring a pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until crisp-tender. Drain and set aside.

In a separate skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the blanched green beans, lemon juice, salt, and pepper.

Cook for 2-3 minutes, tossing to coat the beans in the lemon garlic mixture and heat through.

Plate the lemon garlic butter chicken with the sautéed green beans on the side.