Lemon Garlic Chicken, Green Beans and Potatoes

After a long time of neglect I decided to add another recipe. It's actually one I made a while ago. I've been in quite a funk as far as food goes and needed some inspiration, a reminder of what I could create. Along with this funk of making and eating food I've realized that it's hard to take pictures {as awful quality as mine are} while you're making a meal. I'm often in panic mode trying to get everything ready at the same time, while managing a two and a half year old and a four month old. To anyone who has a food blog and takes great pictures along the way... you're amazing!

On to the recipe, first things first, this {well, a small part of it} took me back to Mozambique, Africa. I was standing in my little kitchen, actually it was bigger than the one I have now, snapping off the ends of green beans, enjoying the "pop" sound. So many amazing memories, funny that this is the one my mind raced to...

I decided that my portions for chicken were far too large for us to be eating, our proportions were way off! Solution?! Instead of using chicken breasts I use chicken fillets. I know, I know, I could cut the chicken breast, but that would require some work and I'm already making food from scratch- that's enough work for me!

This recipe I found from this blog. 

Pan Roasted Chicken with Lemon Garlic Green Beans

6 tbsp olive oil

2 lemons, one sliced thinly, one juiced

4 cloves garlic, minced
1 tsp salt
1/2 tsp ground pepper
3/4 lb green beans
8 small red potatoes quartered
4 chicken breasts or 6 chicken fillets

Preheat oven to 450degrees. Cut one lemon and put slices in the bottom of a baking dish. In a separate bowl add oil, the juice from the second lemon, salt and pepper.

Add green beans to the oil mixture and toss. 

Put them over the lemons in your baking dish. Do the same to your chicken and place in the middle of the baking dish over the green beans. Put the potatoes around the outside of your baking dish.

Bake in oven for 50 minutes or until chicken has an internal temperature of 165degrees.

I have to admit, next time I'd probably add some seasoning to the chicken and only use one lemon, half sliced on the bottom and half juiced as the lemon taste was a little overpowering. But, taste and color were great and it was a delicious meal!