Healthy Work Lunchbox: Lemon Herb Chicken Breast, Boiled Potatoes & Green Beans
🧂 Ingredients
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- 200 grams Chicken breast fillet
- 2 Medium-sized potatoes
- 100 grams Green beans, trimmed
- 1 Lemon, juiced and zested
- 2 clove Garlic, finely minced
- 2 tbsp Olive oil
- 1/2 tsp Dried oregano
- 1/4 tsp Dried thyme (optional)
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
- 1/4 tsp Paprika powder (optional, for color)
- to taste Ice water for soaking the green beans
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👩🍳 Instructions
- 1 Marinate the chicken breast: mix the chicken with lemon juice, lemon zest, minced garlic, 1 tbsp olive oil, oregano, thyme, salt, and black pepper. Stir well and let it sit in the fridge for at least 20 minutes (or overnight for deeper flavor).
- 2 While waiting, wash the potatoes and cut into medium-sized cubes. Boil in boiling water with a little salt for 12-15 minutes until tender but not falling apart. Drain.
- 3 Boil the green beans in boiling water for just 2-3 minutes so they stay crisp and bright green. Immediately remove and soak in ice water (blanching) to stop the cooking process, then drain.
- 4 Heat a nonstick skillet or grill pan with the remaining 1 tbsp olive oil. Grill the marinated chicken over medium heat, about 5-6 minutes per side, until fully cooked and nicely browned on the surface. Sprinkle with paprika powder at the end of cooking if you like.
- 5 Remove the chicken from the heat and let it rest for 3-5 minutes before slicing, so the juices don't all run out when cut.
- 6 Arrange the boiled potatoes and green beans in your lunchbox container, adding a light sprinkle of salt and pepper for extra flavor if you like.
- 7 Place the sliced grilled chicken on top of or next to the vegetables. The lunchbox is ready to go, and can be eaten warm or cold as you prefer.
💡 Tips
• Marinate the chicken overnight in the fridge if you have time — it will taste much more flavorful and juicy.
• Blanch the green beans (boil briefly then soak in ice water) so they stay bright green and crisp, not soggy, when packed for lunch.
• This recipe is easy to scale up for 3-5 days of meal prep — just store in separate airtight containers in the fridge and reheat briefly before eating.
• Swap the potatoes for steamed sweet potatoes if you want a sweeter, savory variation with a lower glycemic index.
📊 Nutrition Facts / serving
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