Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
I will never get tired of eating this spectacular dish! Oh, man, you have got to give this recipe a try if you want to taste perfection! Chicken and beans in the delicious garlic-butter sauce will surely make your day extra special. Enjoy!
Ingredients:
1 lb. (450g) green beans, trimmed
3 tbsp butter, divided or (ghee for paleo diet)
1 tsp onion powder
2 lbs. (900g) chicken tenders, or chicken breasts cut into strips
4 garlic cloves, minced
1/2 c (125ml) chicken stock
1 tbsp hot sauce (we used Sriracha)
Juice of 1/2 lemon + lemon slices, for garnish
1/4 tsp crushed red chilli pepper flakes, optional
1/4 tsp salt and fresh cracked black pepper
1/2 c fresh chopped parsley
Directions:
Add paprika, onion powder, salt, and pepper into a small mixing bowl. Stir until well mixed.
Rub the chicken strips with the mixed seasonings. Set aside.
Add the green beans into a heat-proof baking dish and pour in 1/2 cup of water.
Place the baking dish inside the microwave and cook the beans for about 10 minutes or until done.
Place a large skillet on the stove and turn the heat to medium-low.
Add 2 tbsp of butter and allow it to melt.
Add the chicken tenders over the melted butter and cook each side for about 3 minutes or until brown.
Remove from the skillet onto a clean plate.
Add the rest of the butter into the same skillet and allow it to melt.
Add the garlic, chopped parsley, red pepper flakes, green beans, and hot sauce. Stir and cook for about 5 minutes.
Add chicken stock and lemon juice, then stir until well blended. Allow the mixture to become thick.
Put the chicken tenders back to the skillet, then sprinkle salt and pepper to taste.
Garnish each serving with fresh parsley, crushed chilli pepper, and lemon slices.
Serve and enjoy!
Ingredients
- 1 lb. (450g) green beans, trimmed
- 3 tbsp butter, divided or (ghee for paleo diet)
- 1 tsp onion powder
- 2 lbs. (900g) chicken tenders, or chicken breasts cut into strips
- 4 garlic cloves, minced
- 1/2 c (125ml) chicken stock
- 1 tbsp hot sauce (we used Sriracha)
- Juice of 1/2 lemon + lemon slices, for garnish
- 1/4 tsp crushed red chilli pepper flakes, optional
- 1/4 tsp salt and fresh cracked black pepper
- 1/2 c fresh chopped parsley
Instructions
Add paprika, onion powder, salt, and pepper into a small mixing bowl. Stir until well mixed.
Rub the chicken strips with the mixed seasonings. Set aside.
Add the green beans into a heat-proof baking dish and pour in 1/2 cup of water.
Place the baking dish inside the microwave and cook the beans for about 10 minutes or until done.
Place a large skillet on the stove and turn the heat to medium-low.
Add 2 tbsp of butter and allow it to melt.
Add the chicken tenders over the melted butter and cook each side for about 3 minutes or until brown.
Remove from the skillet onto a clean plate.
Add the rest of the butter into the same skillet and allow it to melt.
Add the garlic, chopped parsley, red pepper flakes, green beans, and hot sauce. Stir and cook for about 5 minutes.
Add chicken stock and lemon juice, then stir until well blended. Allow the mixture to become thick.
Put the chicken tenders back to the skillet, then sprinkle salt and pepper to taste.
Garnish each serving with fresh parsley, crushed chilli pepper, and lemon slices.
Serve and enjoy!
Notes
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
