*This recipe makes 2 portions. It’s pretty simple too, just need one pan to cook it all and it’s lined with paper so it’s easy clean up! 🙂

Ingredients:
2 boneless, skinless chicken breasts, each cut into 4 strips and tenderized
2 tablespoon butter, melted
2 garlic cloves, minced small
1/4 cup fresh shredded parmesan cheese
2 tablespoon panko crumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
3 cups fresh green beans, tips trimmed
olive oil
salt & pepper to taste
1 cup cherry tomatoes, halved

Instructions:

1. Preheat oven to 400 degree F. Line a baking sheet with parchment paper.
2. In a shallow dish, add the melted butter and minced garlic. Set aside.
3. In a medium sized shallow bowl, mix together the parmesan cheese, panko crumbs and dried herbs, season with salt & pepper to taste. Set aside next to the melted butter and garlic.
4. Toss the green beans in olive oil and season with salt & pepper.  Layer on the baking sheet (leaving room for the chicken strips).
5. One at a time, dip the chicken strips into the garlic butter and lightly dredge with the parmesan and panic mix, set on the baking sheet. Repeat until all strips have been coated and lined on the baking sheet, sprinkle any additional parmesan cheese mix on top of the chicken strips.
6. Let bake for 15 minutes. Remove from oven, flip the green beans and top with the cherry tomato halves.  Let bake an additional 10 minutes until chicken is cooked through and the green beans are tender-crisp.  Portion on to dinner plates and enjoy!

Macros Per Portions:
Calories: 398.5
Carbs: 25.5 g
Net Carbs: 17.4 g
Fat: 16.2 g
Protein: 39.8 g