Rosemary Thyme Chicken with Spinach, Lima Beans and Roasted Tomatoes

This Rosemary Thyme Chicken on a bed of sautéed Spinach, Lima Beans and Roasted Tomatoes is a packed full of lean proteins, leafy greens and herbs which gives you all the health conscious choices without sacrificing the flavor. After all, that's the goal, right?! 🍽️.

Wanna see me make it? Check video out HERE on TikTok!

Serves 2 

Ingredients

• 1 Roma tomato - cut into nice bite size wedges
• 1 teaspoon dried thyme for tomatoes
• 1/2 of a standard bunch of spinach - stems removed and chopped rough
• 1/2 Cup frozen lima beans - thawed completely 
• 1 garlic clove - smashed and chopped or use a garlic press
• 1 boneless chicken breast split horizontally to make 2 pieces - each piece pounded flat
• 1 Tablespoon dried rosemary
• 1 Tablepoon dried thyme
• about 4 Tablespoons of olive oil for marinating and cooking
• 1/2 of fresh lemon
• salt and pepper to taste for everything

Procedure

1. Preheat oven to 425º F.
2. Carefully toss the Roma tomato wedges with a drizzle of olive oil, salt, pepper and 1 teaspoon of dried thyme leaves. 
3. Roast tomatoes for about 5 minutes - watch them carefully so they don't burn. Remove from oven and set aside.
4. Cut chicken breasts horizontally to make 2 pieces, cover with plastic wrap and pound until about 1/2 inch thick. Drizzle with olive oil; sprinkle with half the rosemary and half the thyme, salt and pepper. Flip and season again the same way. Cover with plastic wrap and let marinate while you prep the rest of the vegetables.
5. Heat a medium sauté pan for vegetables to medium high heat.
6. Wash and remove stems from the spinach, rough chop in large pieces. Defrost Lima bean in some hot water, drain. 
7. Add about 2 Tablespoons of olive oil, and immediately and carefully place the spinach in the pan. Toss until just slightly wilted and add the lima beans and the pressed/smashed garlic. Toss until spinach is cooked through and the lima beans are warm enough to eat. Turn heat off and add the tomatoes. 
8. Salt and pepper the vegetables to taste. Set aside pan.
9. Heat a grill pan or medium sauté pan to medium heat. 
10. Add 1 Tablespoon of olive oil and carefully add the chicken breast pieces. Cook until brown on edges and golden - should take 2-3 minutes or so. Flip. Proceed until beautifully golden and cooked all the way through, should take another 2 minutes or so. Remove from pan
11. Let chicken rest a couple minutes to absorb juices, slice, squeeze a little lemon juice on chicken, and serve over the plate of vegetables.