Chicken-veggie skillet over rice

Instructions

1. Place 1 chicken breast on a cutting board. Hold the breast flat with the palm of one hand. With a sharp chef’s knife, slice the chicken horizontally (parallel to the cutting board) to form 2 cutlets. Repeat with the other chicken breast. Sprinkle the chicken with ½ tsp salt and ¼ tsp black pepper.
2. Heat ½ tbsp oil in a large skillet over medium-high. Add the chicken to the pan; cook until browned, 2 to 3 minutes per side. Remove the chicken from the pan.
3. Add the remaining 1 tbsp oil to the pan and swirl to coat. Add the green beans, carrots, onion, thyme, and the remaining ¾ tsp salt and ¼ tsp black pepper to the pan; sauté until just starting to brown, about 3 minutes. Add the chicken stock, scraping up any browned bits from the bottom of the pan. Nestle the chicken back into the pan; top each breast with 1 lemon slice. Cover the pan and cook until the chicken is cooked through and the vegetables are tender, about 5 minutes. Serve over the rice.
4. Serving size: 1 chicken cutlet, ¾ cup rice and 1 cup vegetables