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Herb-Crusted Chicken with Garlic Green Beans & Carrot Puree Recipe

Name: Herb-Crusted Chicken with Garlic Green Beans & Carrot Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 (6 oz) chicken breasts, boneless skinless; 1/2 cup breadcrumbs; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; 1/4 cup grated Parmesan cheese; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 lb green beans, trimmed; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 1 lb carrots, peeled and chopped; 1/4 cup milk; 1 tablespoon honey

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This dish has juicy chicken with a herb crust, served with buttery garlic green beans and a smooth carrot puree. It's a yummy dinner that's easy to make!

Ingredients

4 (6 oz) chicken breasts, boneless skinless

1/2 cup breadcrumbs

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lb green beans, trimmed

4 tablespoons unsalted butter

4 cloves garlic, minced

1 lb carrots, peeled and chopped

1/4 cup milk

1 tablespoon honey

Method

Preheat your oven to 375°F (190°C).

In a bowl, mix breadcrumbs, parsley, thyme, Parmesan, salt, and pepper.

Brush each chicken breast with olive oil, then coat with the breadcrumb mixture.

Place the chicken on a baking sheet and bake for 25 minutes or until the chicken is cooked through.

While the chicken bakes, boil the carrots in a saucepan of water until tender, about 15 minutes. Drain and return to the saucepan.

Add milk and honey to the carrots. Puree with an immersion blender until smooth. Season with salt to taste.

In a skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 1 minute.

Add the green beans to the skillet, and sauté with the remaining butter until they are tender and coated with garlic butter, about 7 minutes. Season with salt and pepper.

Slice the baked chicken breasts.

To serve, spoon the carrot puree onto plates, add a portion of garlic green beans, and top with sliced chicken.

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