Here's a quick and easy chicken and green bean combo perfect for any day of the week. I like the elevated side dish approach with this one. Green beans (vegetables in general) don't have to be boring.

Lets get to it...

INGREDIENTS

Chicken

• 2 chicken breasts, butterflied

• Salt & pepper to taste

• 1 tbsp olive oil

• 2 tbsp butter

• ½ cup chopped onion

• 2 cloves of garlic, minced

• 2 cups low-sodium chicken broth

• 2 tsp fresh thyme, chopped

  
  

Green Beans

• 1 lb fresh green beans

• 1 tbsp butter (I use less - about 1/2 tbsp)

• 3 cloves of garlic, minced

• 2 tsp Italian seasoning

• Pinch red pepper flakes, optional

• ¼ tsp salt

• ¼ tsp pepper

• ¼ cup water

• 1 lemon, divided

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INSTRUCTIONS

Chicken

• Butterfly chicken breasts into 4 thinner pieces. Pat dry with a paper towel and season with salt and pepper on both sides.

  
  

• Heat a large pan over medium-high heat. Add oil and heat.

  
  

• Place chicken breasts in pan and cook without moving for 4 minutes on each side. Internal temperature of 165F. Remove from pan onto a plate.

  
  

• To the same pan, add butter and melt it, using the back of a spatula to grease the entire surface. Add onions and sauté for 3 minutes, until translucent and golden. Add garlic, and cook the garlic for about 30 seconds.

  
  

• Add chicken broth to the pan, bringing to a simmer while stirring the tidbits from the bottom of the pan. Add thyme, stir to combine, and reduce the heat to medium-low, simmer for 5 minutes. I keep my sauce light. If you'd like to thicken it up, consider adding a little cornstarch.

Green Beans

1. Prepare the green beans by heating up a large skillet over medium-high heat. Once hot, add oil and melt butter.

   
   

2. Add garlic and sauté for 30 seconds, until fragrant.

   
   

3. Add green beans to the pan, Italian seasoning, red pepper flakes, salt, and pepper. Stir to distribute. Add water to the pan and cover. Reduce heat to low and simmer for 10 to 12 minutes, stir occasionally.

   
   

4. Once the green beans are ready, remove lid, squeeze half a lime over top, stir and remove from heat.

   
   
   
   

   

   
   

   • Serve the chicken with the cooked green beans and lemon wedges from the remaining ½ lemon sliced into wedges.

Keep as is or add your favorite carbs. I fresh loaf of bread is also a good idea. Hope you try this one and like it as much as we do. Enjoy!

Xx