For a complete dinner, serve with rice, quinoa, cauliflower rice or roasted potatoes, as well as roasted green beans. To roast green beans, heat oven to 400 degrees. Do that before you start the chicken. Put green beans on a baking sheet (line with aluminum foil for easy clean up!) and drizzle with olive oil, sea salt and freshly ground black pepper. Roast for 15-20 minutes, turning once half way through if you like. If you don’t turn them, the bottoms will turn a deep brown color that lends a wonderful nutty flavor, so that’s a matter of preference.
If serving with rice or quinoa, start that on the stove while the oven is heating. Potatoes can be roasted at the same time as the green beans, but need to be cut fairly small to cook evenly. That way, everything is done at about the same time and dinner is served!
This sauce is also delicious with turkey or pork tenderloin!