Lemon Chicken Medium

Preheat oven to 375°F (190°C).
In a large bowl, mix green beans, cherry tomatoes, courgette, olive oil, lemon juice, salt and pepper.
Place vegetables on a baking sheet and roast for 10 to 15 mins or until tender and golden brown
Cook the rice in a pan with boiling water or rice cooker. Using the instructions on the rice package for cook time.
In a large bowl, mix chicken breasts, minced garlic cloves, lemon juice, fresh thyme leaves, tsp salt, and white pepper.
In a large skillet, heat oil over medium-high heat. Add marinated chicken and cook 6-8 mins per side or until cooked through and reaches a temperature of 70-75 degrees. Remove chicken and set aside.
Alternatively place the chicken on a baking dish and bake for 25-30 minutes or until chicken is cooked through and reaches a temperature of 70-75 degrees.
Place a pan on high heat and add olive oil, diced onions, thyme, and garlic. Once softened, add water and chicken bouillon, bring to a boil. Mix corn starch and water in a small bowl or a cup add to pan and cook for 5 mins. Add lemon juice, blend until smooth and remove from heat.
Serve chicken and sauce over rice and top with roasted vegetables. Garnish with chopped parsley and lemon.