Baked Lemon Chicken with Green Beans

I usually cook dinner over the stove.  When I put everything in one casserole dish and throw it in the oven, I remember how nice it is to use my oven. Using the oven means I have less hands-on time in the kitchen; I also have fewer dishes to clean!

 You have to make sure food does not stick to the bottom of the dish.  You also want to make sure the food does not dry out.  To do this, make sure food is coated in some oil, and you can also put a liquid such as lemon juice or broth on the bottom.  A good way to keep foods moist is to cover the dish with foil for the first half of the baking time, and finish uncovered.  This meal is super healthy, low calorie, and filling.

Baked Lemon Chicken with Green Beans

What you'll need:
- 2 chicken breasts
- 2 1/2 cups green beans
- 1/2 cup sliced onion
- 1/3 cup sliced mushrooms
- 2 1/2 tbsp olive oil
- 1/4 cup lemon juice
- 1/4 cup dry white wine
- 1/2 tsp salt
- 1 tsp pepper
- 2 cloves garlic, minced

What to do:
1.  Preheat oven to 350*F.  In a bowl mix together oil, lemon juice, wine, salt, pepper, and minced garlic.  Marinate chicken, green beans, and onion in a bag or container with lemon juice mixture for ~20 minutes.

2.  Pour all ingredients into a casserole dish.  Top chicken with mushroom slices.  Cover dish with aluminum foil.  Bake 12 minutes, remove foil, bake 12 more minutes.  If chicken is not browned, turn oven to 'Broil' for 2 - 3 minutes.