Make This Spicy Green Bean Chicken Skillet for Dinner
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If you’re looking for a go-to weeknight dinner with a healthful mix of protein and vegetables that cooks in less than half an hour, check out this spicy green-bean chicken skillet. This Paleo- and Whole30-friendly recipe is low-carb and gluten-free, and it cooks in one pan, so clean-up is even faster than cooking it. Best of all, it’s full of heat and garlic so it’s bold and flavorful and perfect for anybody who loves spicy food.
Start by seasoning diced chicken breast with salt, pepper, paprika, onion powder, and lemon juice, then sauté the chicken in olive oil until it’s cooked through. Make sure the olive oil is hot before adding the chicken, because that creates a crisp brown surface on the chicken pieces.
Next, set the cooked chicken aside and add some more olive oil to the pan to cook the green beans in garlic and chili peppers. The recipe calls for three cloves of garlic and one hot red chili pepper chopped into tiny pieces, but you can always add more chili peppers if you like things particularly spicy. If heat is not your thing, the author suggests removing the seeds from the chili pepper to make it more mild.
Finally, just add chicken broth and cook the green beans, covered, for a few minutes. The author suggests cooking them for three to five minutes, but you’ll have to keep an eye on them, because the cook time on the green beans largely depends on how soft or crisp you like your green beans. Three minutes should leave them with a nice bite inside. Leave them in for five if you like your green beans softer.
All that’s left to do is to put the chicken back in the pan and mix it all together, and you’ll have a tasty, healthful dinner that’s perfect for a busy weeknight.
Get the Recipe: Spicy Green Beans Chicken Skillet from Primavera Kitchen
