Chicken and Herb Summer Bowl

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1 tsp finely grated lemon zest
• 3 tbsp fresh lemon juice (from about 2 lemons), divided
• 3 cloves garlic, finely grated, divided
• 6 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp fine sea salt, divided
• 1/2 tsp freshly ground black pepper
• 10 oz green beans, trimmed
• 1 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
• 1 head butter lettuce, leaves torn
• 6 radishes, thinly sliced
• 1 large ripe avocado, sliced
• 1 cup flat-leaf parsley leaves
• 1/2 cup mint leaves
• 1/2 cup basil leaves, large ones torn
• 1/4 cup dill sprigs
• 2 tbsp chives cut into 1-inch lengths
• 1/4 cup raw sunflower seeds

Instructions

1. Marinate the chicken: In a bowl, stir together the lemon zest, 1 tablespoon of the lemon juice, 2 of the grated garlic cloves, 1 tablespoon of the olive oil, the oregano, 3/4 teaspoon of the salt, and the pepper. Add the chicken and turn it to coat. Let it sit at room temperature while you cook the beans, up to 30 minutes, or refrigerate it for up to 8 hours. The salt and lemon season the meat below the surface.
2. Toast the seeds: Toast the sunflower seeds in a large dry skillet over medium heat, shaking the pan, for 3 to 4 minutes, until golden and fragrant. Tip them onto a plate so the hot pan does not carry them past done.
3. Steam-sauté the green beans: Add the green beans to the same skillet with 1 tablespoon of the olive oil, 3 tablespoons of water, and a pinch of salt. Cover and cook over medium-high heat for 3 minutes, then uncover and cook for 1 to 2 minutes more, tossing, until the water is gone and the beans are bright green and crisp-tender. The covered start steams them through, and the open finish gives them a few blistered spots. Move them to a plate.
4. Sear the chicken: Wipe out the skillet, add 1 tablespoon of the olive oil, and heat it over medium-high until it shimmers. Lay the chicken in smooth side down and cook without moving it for 5 to 6 minutes, until deep golden, then turn and cook 5 to 6 minutes more, until it reaches 165°F (74°C) in the thickest part. Let it rest on a board for 5 minutes, then slice it.
5. Whisk the dressing: Whisk the remaining 2 tablespoons of lemon juice, the remaining grated garlic clove, the Dijon, and the remaining pinch of salt in a small bowl, then whisk in the remaining 3 tablespoons of olive oil. The mustard holds the oil and lemon together so the dressing coats the leaves instead of pooling.
6. Toss the herbs: Toss the parsley, mint, basil, dill, and chives with 1 tablespoon of the dressing right before serving. Dressed herbs wilt within minutes, so this is the last thing you do.
7. Build the bowls: Divide the lettuce among four bowls and arrange the green beans, radishes, avocado, and sliced chicken over it. Pile the herb salad on top, scatter the sunflower seeds over everything, and spoon on the rest of the dressing.