By Diane Riehm, Inspired by That Low Carb Life
Extra Thoughts: Anna Riehm-Hill, Diane’s mother-in-law always encouraged everyone not to remove the tender tail ends of fresh beans. This way you would always get more vitamins in your meal because the tail was loaded, she claimed. After all, she was a nurse and read many health prevention magazines.
Ingredients:
1/2 cup butter, melted
3 cloves garlic, minced
1 teaspoon onion powder
1 tablespoon fresh parsley
1 pound mix green beans, de-stemmed
1 pint cherry or grape tomatoes
1 pound chicken breasts
1 1/2 teaspoons poultry blend by Terrastar Herbals (available on your customization page) OR 1/2 teaspoon salt and 1 teaspoon paprika
1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
2. Add butter to a small mixing bowl with the garlic, onion powder, parsley, and salt. Stir well and set aside.
3. De-stem the fresh beans and place in a single layer on the sheet pan. Top with tomatoes.
4. Pour the garlic butter evenly over the fresh beans and tomatoes.Top with the chicken breasts.
5. Sprinkle the chicken breasts with poultry seasoning on both sides.
6. Bake for 30 minutes or until the chicken is cooked through.
7. Serve hot.