Lemon Garlic Chicken and Green Beans

All in, this recipe took less than 30 minutes and I only had to use one pan! You could sub out the chicken tenderloins for chicken breasts or thighs, but make sure to either butterfly your chicken breasts or pound things out a bit in order to make it thin. Chicken gets dried out easily, so I find that using thin slices and cooking at higher temps gets that awesome flavor but keeps it moist. And ALWAYS cover your chicken and let it rest for 5 min after cooking. I also highly recommend getting an instant read thermometer! If you’re scared of over/under cooking your chicken then this is a lifesaver.

I served this with farro that I cooked in chicken stock with a nice pinch of salt.

INGREDIENTS:

• 1.5 lb chicken tenderloins

• 1 tbsp avocado oil

• 1/2 tsp oregano

• 1/4 tsp thyme

• 1/4 tsp smoked paprika

• 1 tsp salt

• 1/4 tsp pepper

• 1 lb green beans

• 1 tbsp butter

• 5 cloves garlic, minced

• 1/2 cup chicken stock

• 1 large lemon, juices (or two small lemons)

• Zest from 1 lemon

• 1/2 tbsp Sriracha

INSTRUCTIONS:

1. Combine oregano, thyme, paprika, salt and pepper. Pat it into chicken and set aside.

2. Heat skillet to med-high heat. Heat up avocado oil (or any other high heat oil) and add chicken. Don’t touch it for a couple of minutes in order to allow chicken to brown! Flip and cook the other side until instant read thermometer reads 165F. Set aside and cover.

3. As the chicken cooks, combine chicken stock, lemon juice, lemon zest, and Sriracha, then set aside.

4. Lower heat to medium and add green beans. Cook for 4-6 minutes or until they turn vibrant green. Add butter and allow it to melt, tossing green beans frequently. Add garlic and parsley, continue to toss until garlic is fragrant, or about a minute.

5. Pour in chicken stock and lemon mixture and reduce for a couple minutes.

6. Add chicken back to the pan to reheat. Then serve!

Macros per serving (makes 4 servings):

41g protein
11g carbs
7g fat

Created By: Emi Mraule, Nutrition Coach