By Nutrition Agent Erin Stockton

Recipe of the Month: One-Skillet Chicken with Green Beans and Tomatoes

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

This chicken with green beans and tomatoes can have dinner on the table in just minutes, and its single-skillet cooking method makes cleanup simple. Local green beans and tomatoes from a farmers market, farm stand, or grocery store can help ensure the vegetables are fresh and flavorful.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, cut into chunks
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced, or 2 to 3 teaspoons dried garlic powder or canned minced garlic
• 1 pound fresh green beans
• 1 pint cherry tomatoes, cut in half
• 1/4 cup chicken broth
• 1 fresh lemon, juice and zest
• 1/2 teaspoon dried thyme or 1 sprig fresh thyme leaves
• 1 tablespoon balsamic vinegar
• Grated parmesan cheese, optional

Instructions:

1. Wash green beans under cool running water.
2. Snap or cut off the stem ends of the beans.
3. Heat olive oil in a large skillet over medium-high heat.
4. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
5. Add chicken to the skillet and brown on each side, about 2 minutes per side.
6. Add garlic, green beans, and tomatoes to the skillet and sauté for 1 to 2 minutes.
7. Add chicken broth, lemon zest, lemon juice, thyme, and balsamic vinegar. Cover skillet and cook for about 5 minutes or until chicken is fully cooked.
8. If using fresh thyme, remove the sprig before serving. Sprinkle with parmesan cheese if desired.

For more information, contact Stockton at 318-872-0533, email estockton@agcenter.lsu.edu, or visit LSU AgCenter DeSoto, Sabine, and Natchitoches Nutrition and Community Health on Facebook.

Erin Stockton is a Nutrition Agent with the LSU AgCenter serving DeSoto, Sabine, and Natchitoches parishes. She provides research-based programs focused on healthy eating and active living.