Dinner Recipe

Prep the chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or gently pound them to an even 3/4-inch thickness so they cook evenly.

Season both sides of the chicken with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Set aside for 5 minutes to come slightly toward room temperature.

Heat a large skillet over medium-high heat until hot. Add 2 tbs olive oil. When oil shimmers, add chicken breasts (do not overcrowd; cook in two batches if needed). Cook undisturbed 4-5 minutes until a deep golden crust forms.

Flip the breasts and add 1 tbs unsalted butter to the pan. Continue cooking 4-5 minutes more, spooning melted butter over the chicken, until internal temperature reaches 165°F (74°C) or juices run clear.

Remove chicken to a plate and tent loosely with foil to rest for 5 minutes.

Make lemon herb sauce

Reduce heat to low and add remaining 1 tbs butter to the same skillet. Add 3 tbs fresh lemon juice and 1 tbs lemon zest, scraping up any browned bits from the pan. Stir in 2 tbs chopped fresh parsley and 1 tsp fresh thyme leaves. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return chicken to the skillet and spoon sauce over each breast to coat and reheat for 1 minute. Transfer to serving plate and spoon remaining pan sauce over the top.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.

Toss 1 lb trimmed green beans with 1 tbs olive oil, 3 minced garlic cloves, 1/2 tsp kosher salt and 1/4 tsp black pepper on the prepared sheet in a single layer.

Roast in the preheated oven 10-12 minutes, stirring once halfway through, until beans are tender-crisp and slightly blistered.

Remove from oven and, if desired, squeeze a lemon wedge over the beans before serving.

Rinse 1 cup rice under cold water until the water runs clear. Drain well.

In a medium saucepan bring 2 cups water or low-sodium chicken broth and 1/2 tsp salt to a boil. Stir in the rice and 1 tbs butter. Return to a gentle simmer, cover, reduce heat to low, and cook 15 minutes without lifting the lid.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in 1 tbs fresh lemon juice and 1/2 tsp lemon zest. Taste and adjust seasoning.