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Garlic Sautéed Chicken with Green Bean Almandine

This recipe for garlic sautéed chicken with green bean almandine is a delicious and easy dish that is perfect for a quick and healthy weeknight meal.

Servings

1

Ready In:

15 minutes

Difficulty:

Easy

Ingredients

4 oz (F) or 6 oz (M) boneless, skinless chicken breasts
1/4 tsp seasoning salt
1/8 tsp cayenne
1/8 tsp black pepper
2 tsp cooking olive oil
1 tbsp minced garlic
1 tbsp olive oil
2 tsp garlic minced
1/4 cup slivered almonds
1 tbsp water
2 cups green beans, trimmed
1/2 tsp pepper
1/2 tsp salt
The dish starts with chicken breast, which is seasoned with cayenne pepper and sautéed with minced garlic until it’s cooked through and tender. The green beans are blanched, then sautéed with slivered almonds, giving them a crispy texture and nutty flavor. This dish combines the tenderness of chicken breast with the crispiness of green beans and the nutty flavor of almonds, making it an irresistible dish. The addition of garlic and cayenne pepper gives it a nice kick of flavor. This dish is perfect as a low-carb and gluten-free alternative to traditional meat and vegetable dishes. It’s a healthy and satisfying meal that is easy to prepare and packed with flavor.

Instructions

For Chicken

Sprinkle the chicken breasts on both sides with the seasoning salt, cayenne, and black pepper; set aside. Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute. Reduce the heat to medium, add the chicken, and cook, covered, for 3 minutes. Flip the chicken, cover, and cook until the juices run clear, another 4 minutes or internal temp is 165 degrees. Drizzle the chicken with the pan juices when serving.

For Green Beans

Heat olive oil in pan on the stove at medium-high heat. Add garlic and sauté for 1 minute until fragrant/slightly translucent. Add green beans, salt + pepper to the pan. Sauté green beans and garlic for 1-2 minutes. Add water. Cover and steam on low heat for 5 minutes, stirring occasionally. Remove cover, add almonds, and sauté for an additional 1-2 minutes until liquid has evaporated from the pan.

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