Ingredients:
For the Chicken:
2 lemons, one juiced and one sliced for garnish
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper, to taste
For the Green Beans:
1 pound fresh green beans, ends trimmed
1 tablespoon butter (optional for keto, can substitute with olive oil for a lighter version)
Salt and pepper, to taste
A squeeze of lemon juice (optional, for extra zing)
Almond slivers, toasted (optional, for garnish)
Instructions:
Marinate the Chicken:
In a large bowl, whisk together lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Preheat the Grill:
Preheat your grill to medium-high heat. Ensure it's hot and clean to prevent the chicken from sticking.
Grill the Chicken:
Remove the chicken from the marinade, shaking off any excess. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
During the last few minutes of cooking, place lemon slices on the grill, turning once, until nicely charred.
Steam the Green Beans:
While the chicken is grilling, steam the green beans. Bring a pot of water to a boil and place the green beans in a steamer basket above the water. Cover and steam for about 5 minutes, or until they are tender but still crisp.
Once steamed, toss the green beans with butter (or olive oil), salt, and pepper. Add a squeeze of lemon juice and almond slivers for garnish if desired.
Serve:
Serve the grilled chicken hot off the grill with a side of the steamed green beans. Garnish the chicken with grilled lemon slices and a sprinkle of fresh herbs if you like.
Enjoy!
This dish pairs beautifully with a side salad or a low-carb cauliflower mash for a fuller meal.