Feb 12, 20163 min read

Lemon Herb Chicken Dinner With Green Beans & Feta Brown Rice

We just returned home from a week in New York City, and it’s normally really rough traveling with food allergies and weird dietary restrictions. Honestly, it was pretty easy for me to eat while on vacation. First of all, since recently finding out about my yeast and sugar cane allergy, I made sure to bring my yeast-free bread that is oh-so-delicious. Our wonderful hotel, Le Parker Meridian, graciously toasted it for me each morning so that I could enjoy breakfast with my family.

Normally, after a week on vacation I miss having all the foods that I can’t have while on vacay - mostly sweets and stuff like that. I usually can’t wait to eat real food, but this time I can’t wait to come home and cook.

Since eliminating sugar and yeast from my life, I haven’t really missed sugar. I’ve watched other people eat their ice cream and cake while I either ate nothing or munched on my GO RAW seed cookies, and it didn’t bother me at all. I truly only missed coconut milk lattes cause it was freezing in New York City and we had some jet lag - I definitely could have used the caffeine! I did cheat once on our first day since we arrived at 6am after a sleepless redeye and knew I wouldn’t make it through the day and an 8pm musical without at least a tall coconut milk latte.

We got home late last night, and all I wanted to do was cook. I placed an order with Amazon Prime Now (yes it’s my favorite) and ordered about $100 worth of groceries that arrived within 2 hours.

Anyway, I really was feeling like some chicken with lemon, green beans and brown rice. Usually we stay away from heavy carbs at night but we both felt like a little brown rice and made it work tonight.

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INGREDIENTS

6 boneless skinless chicken thighs extra virgin olive oil dried parsley dried oregano garlic powder black pepper dried thyme sea salt optional fresh green beans 1 lemon 3-4 garlic cloves, diced brown basmati rice chicken broth crumbled feta

For Whole 30 and Paleo, omit brown rice and feta. Sub, cauliflower rice and seasoning.

Directions:

Heat your oven to 400 degrees.

Make your brown rice as directed, only instead of using water, use chicken broth. I used a brown basmati rice, but any brown rice will work.

Wash and trim your green beans (cutting off both ends to discard) and place them in a bowl. Use as many green beans as you like - we filled up a medium size bowl and had enough to cover a baking sheet. You could use more or less depending on your taste buds.

Drizzle olive oil on your green beans and add your diced garlic cloves. Mix well.

Place your chicken thighs on a large plate and season with dried herbs of choice. I used dried parsley, oregano, garlic powder, black pepper and a little dried thyme. Be sure to wash your hands after handling any raw meat.

Place your green beans on a baking sheet, then place the chicken thighs on top of the green beans. Cut a lemon into thin slices and put a thin lemon slice on each chicken thigh and the rest of the lemon slices all around the baking sheet.