Honey Lemon Pepper Chicken

Name: Honey Lemon Pepper Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 9 oz White Rice; 1¼ tsp Salt; 1¼ lb Chicken Breast; 1½ tsp Black Pepper; 1½ tbsp Olive Oil; 14 oz Green Beans; 2 cloves Garlic; 3 tbsp Honey; 1 Lemon

By Eatpace

Pan-seared chicken breasts get a sticky honey, lemon and black pepper glaze, with rice and green beans on the side. The chicken and vegetables cook in the same skillet.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 549; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Honey lemon pepper chicken cutlets with white rice and green beans on a plate.

40 min

Ingredients

9 ingredients

4 servings

9 oz White Rice, rinsed (long-grain)
1¼ tsp Salt
1¼ lb Chicken Breast, sliced horizontally into thin cutlets (boneless and skinless)
1½ tsp Black Pepper, freshly ground
1½ tbsp Olive Oil
14 oz Green Beans, trimmed
2 cloves Garlic, minced
3 tbsp Honey
1 Lemon, juiced (about 3 tablespoons juice)

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Nutrition per serving

Estimated

549 kcal

Protein: 41 g
Carbs: 74 g
Fat: 10 g
Fiber: 4 g

By EatpaceHow we write and check our recipes

Method

7 steps 10 min prep · 30 min cook

Prep

Step 1. Bring White Rice, most of the Water and some of the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Take off the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, season Chicken Breast with the rest of the Salt and half the Black Pepper.

Cook

Step 3. Heat most of the Olive Oil in a large skillet over medium-high heat. Cook the chicken in batches until browned and no longer pink inside, about 3 minutes per side. Transfer to a plate.
Step 4. Add the rest of the Olive Oil and the Green Beans to the skillet. Cook over medium-high heat, stirring, until browned in spots and crisp-tender, about 5 minutes. Transfer to a plate.
Step 5. Reduce the heat to medium. Add Garlic, Honey, Lemon, the rest of the Water and the rest of the Black Pepper. Scrape up the browned bits and simmer until slightly thickened, about 2 minutes.
Step 6. Return the chicken and any juices to the skillet. Turn in the glaze over low heat until warmed through and coated, about 1 minute.

Finish & serve

Step 7. Fluff the rice and divide among plates with the green beans and chicken. Spoon the glaze over the chicken.

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Tips

Good to know

Chicken is safe to eat when the thickest part reaches 165°F on an instant-read thermometer.

Swap it

Use broccoli florets instead of green beans, adding a splash of water and covering the skillet briefly if needed to soften them.

Leftovers

Cool leftovers promptly, refrigerate for up to 3 days, and reheat until steaming hot.

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