I am a big fan of one pan meat/veggie dishes. In this season of life it is just so much easier for me. I also rarely remember to get things in a marinade in advance. So if I can create a tasty and flavorful dish quickly without prepping earlier in the day, I am all about that. This is my fresh, clean, healthy, and tasty lemon pepper chicken recipe.

Lemon pepper chicken with green beans over whole wheat pasta

Lemon pepper chicken with green beans over whole wheat pasta

  • Whole Wheat Orecchiette Pasta
  • 2 boneless skinless chicken breasts
  • 2 cloves of garlic
  • 2 Tbsp Olive Oil
  • 2 Lemons, zested and juiced.
  • 1/2 tsp fresh black pepper
  • 1/4 tsp sea salt
  • 1/2 Tbsp apple cider vinegar
  • Green beans. To preference. I was generous. Maybe around a pound. Snapped in half
  • Chives to taste

Prepare the pasta according to package. I made the whole pound of pasta. I have myself and two boys to feed plus leftovers!

Cut the chicken up into pieces.

Saute the garlic in the olive oil for a couple minutes, until fragrant. Add chicken and begin to cook. After 3-4 minutes add the lemon juice, pepper, and sea salt. Cooking for another minute and add the vinegar. Let the chicken cook through. Once chicken is cooked add the green beans, chives, and lemon zest. Cook until the green beans are a bright tasty green.

Serve scoops of the chicken/green beans over the pasta. Make sure to get some of the sauce from the bottom of the pan to add to your bowl. Enjoy!

If you don’t want it over pasta you could also serve it over brown rice or even roasted red potatoes.