Ingredients
- 1 pack George’s Farmers Market Chicken Breasts (8 chicken breasts)
- 1⁄2 cup roasted garlic
- 1 teaspoon Italian seasoning
- 1 lemon zested and juiced
- 1 teaspoon salt
- 1 pint cherry tomatoes
- 2 cups dry quinoa
- 1 lb. Fresh green beans
Preparation
- Preheat oven at 350°F. Prepare a baking sheet pan by lining with aluminum foil.
- Place the chicken breasts in an even layer on the pan.
- Combine the garlic, Italian seasoning, lemon zest with juice and salt in a mixing bowl. Use a fork and smash the garlic into the dry seasoning. Spread the mixture all over the chicken coating well.
- Cook for 30 minutes. Raise the oven temperature to 450°F and place tomatoes over the top of the chicken. Cook for an additional 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
- While the chicken is cooking in the oven, cook the quinoa according to package instructions and blanch the fresh green beans.
- Once everything is cooked and cooled, slice the chicken into pieces and divide portions of quinoa, green beans, cherry tomatoes, and diced chicken into air-lock containers.
- Refrigerate and reheat when you’re ready to enjoy throughout the week.
