Zesty, savory, and healthy enough for a weeknight. Makes a proper and satisfying low-carb meal. Top with a handful of toasted slivered almonds or a dusting of Parmesan cheese. Or serve over a bed of jasmine rice or quinoa to soak up the garlic butter.
Prep time: 10 minutes | Cook time: 15-20 minutes | Serves: 4
Ingredients
- 1 lb fresh green beans Trimmed (snap off the stem ends)
- 1.5 lbs chicken breast or thighs Cut into bite-sized chunks
- 4 cloves garlic Minced
- 1 lemon Juiced
- Fresh parsley Chopped (optional garnish)
- 2 tbsp olive oil
- 3 tbsp butter Divided
- Spices: 1 tsp onion powder, 1 tsp dried Italian seasoning, ½ tsp smoked paprika, a pinch of red pepper for heat (optional), salt, and pepper
Instructions
- The "Quick Start" Beans: Place your trimmed green beans in a microwave-safe dish with 2 tablespoons of water. Cover with a lid or damp paper towel and microwave for 4 minutes. This pre-cooks them just enough so they finish at the same time as the chicken. Drain and set aside.
- Sear the Chicken: In a large skillet, heat 1 tbsp of olive oil and 1 tbsp of butter over medium-high heat. Toss the chicken chunks with the onion powder, Italian seasoning, paprika, salt, and pepper. Add to the skillet and cook for 5–7 minutes until golden brown and cooked through. Move the chicken to a plate.
- Sauté the Beans: In the same skillet (don't wash it!), melt the remaining 2 tbsp of butter. Add the green beans and the minced garlic. Sauté for 3 minutes, tossing frequently. The beans will pick up the browned bits and spices left behind by the chicken.
- The Finish: Add the chicken back into the skillet with the beans. Pour the lemon juice over everything and sprinkle with red pepper flakes if using. Toss for 1 more minute until everything is hot, glossy, and coated in that lemon-garlic butter.
