Categories: Meals

Ingredients

• 3 bone-in chicken breasts
• 3/4 tsp salt, divided
• 1/2 tsp pepper, divided
• 2 medium lemons
• 1/3 cup olive oil
• 1/3 cup honey
• 3 tbsp. Dijon
• 4 garlic cloves, minced
• 1 tsp paprika
• 1/2 cup water
• 1/2 lb. fresh green beans, trimmed
• 6 mini sweet peppers, sliced into rings
• 1/4 cup pomegranate seeds, optional

Directions

1. Preheat oven to 425. Place chicken in a greased 15×10×1-inch baking pan. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, Dijon, garlic and paprika. Pour half the mixture over chicken; reserve remaining for beans. Pour water into pan. Bake 25 minutes.

2. Meanwhile, combine beans, sweet peppers and remaining sauce, 1/4 tsp salt and 1/4 tsp pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until chicken is cooked through and beans are tender, 15 to 20 minutes. If desired, sprinkle with pomegranate seeds.

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