Spring Chicken and Green Bean Skillet
4
5 minutes
15 minutes
American
Main Dish
Easy & flavorful one dish dinners are the BEST!
This quick and easy recipe for Spring Chicken and Green Bean Skillet is a great weeknight Lean and Green Meal. If you're on program, it's a complete meal in one pan. For the family? Pair with pasta or some crusty bread for those not on carb-conscious diets!
The secret to developing the rich flavor in this dish is twofold. First, by using a hot cast iron pan, you get a lovely crust on the chicken. Secondly, by adding thick and luscious Balsamic Mosto Cotto at the end you get a finished sauce that is to die for making a meal that's sure to put a smile on all the faces at the table!
Happy Cooking!
Stacey
Ingredients
8 ounces fresh green beans
2 pounds boneless, skinless chicken thighs, excess fat removed
1 15.5 ounce can fire roasted tomatoes, diced and no sugar added
2 Tablespoons Stacey Hawkins Balsamic Mosto Cotto*
Directions
Place a cast iron skillet large enough to hold all the chicken over high heat.
While pan is heating, trim the stems off the green beans, place on a plate in a single layer and microwave on high for 1 minute.
Sprinkle the chicken with the Tuscan Fantasy Seasoning.
When the pan is hot, place the chicken in the pan, seasoning side down and turn the heat to medium high.
Cook the chicken 1 minute and then turn the chicken over to the non-seasoned side (don't want the seasoning to burn.) Let the chicken cook for 5 minutes.
Add the can of tomatoes and the beans to the pan. Stir to combine.
Let the mixture simmer for an additional 5-7 minutes until chicken is thoroughly cooked (verify at 160 degrees F with a meat thermometer.)
Add the Balsamic Mosto Cotto* to the pan and stir to incorporate.
Serve hot.
