Description
A quick, bright weeknight supper featuring seasoned chicken breasts and crisp-tender green beans finished with lemon.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 8–10 oz fresh green beans, trimmed
- 1–2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2–1 teaspoon garlic, fresh minced or 1/4–1/2 teaspoon garlic powder
- Juice of 1/2 lemon (about 1 tablespoon)
Instructions
- Pat chicken dry with paper towels and season with salt, pepper, and garlic.
- Warm a large skillet over medium heat and add olive oil.
- Place chicken in the skillet and cook undisturbed for 6–7 minutes, then flip and cook for another 6–7 minutes until internal temperature reaches 165°F.
- Add trimmed green beans in the last 3–4 minutes of cooking, tossing to heat through.
- Remove from heat, squeeze fresh lemon juice over the chicken and beans, and let chicken rest for 2–3 minutes before slicing.
- Serve over quinoa or brown rice.
Notes
Use chicken tenders for faster cooking. You can substitute green beans with asparagus or snap peas.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American