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

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

Stashcook

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

1
Preheat your oven to 375°F (190°C).
2
In a bowl, mix breadcrumbs, parsley, thyme, Parmesan, salt, and pepper.
3
Brush each chicken breast with olive oil, then coat with the breadcrumb mixture.
4
Place the chicken on a baking sheet and bake for 25 minutes or until the chicken is cooked through.
5
While the chicken bakes, boil the carrots in a saucepan of water until tender, about 15 minutes. Drain and return to the saucepan.
6
Add milk and honey to the carrots. Puree with an immersion blender until smooth. Season with salt to taste.
7
In a skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook until fragrant, about 1 minute.
8
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.
9
Slice the baked chicken breasts.
10
To serve, spoon the carrot puree onto plates, add a portion of garlic green beans, and top with sliced chicken.

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