Herb-Crusted Chicken Thighs with Sautéed Green Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs coated in a crispy herb crust, paired with tender green beans sautéed in garlic and lemon for a satisfying low-carb meal. This Mediterranean recipe (high protein, low carb), ready in about 35 minutes, pairs bone-in chicken thighs, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp thyme, 1 tsp rosemary, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Preheat air fryer to 375°F (190°C). Place chicken thighs skin-side up in basket, ensuring they don't overlap. Air fry for 18-20 minutes until golden brown and internal temperature reaches 165°F (74°C).
  3. Step 3: While chicken cooks, trim green beans and cut into 1-inch pieces. Heat 1 tbsp unsalted butter in a skillet over medium heat, add green beans, and sauté for 8-10 minutes until crisp-tender and slightly charred at edges.
  4. Step 4: Add 1 tbsp lemon juice to green beans, toss to coat, and remove from heat. Serve chicken thighs alongside green beans.

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