Chicken & Green Beans
1/4 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
2 tablespoons shallot (minced)
2 cloves garlic (minced)
1 pound boneless, skinless chicken breasts (cut into thin slices)
1 teaspoon fresh thyme (chopped)
3/4 cup low-sodium chicken broth
4 strips bacon (chopped)
24 ounces french green beans
Heat a large non-stick skillet over medium heat.
Add the bacon and cook until brown and crisp.
Remove bacon pieces and transfer to a paper towel lined plate.
Discard the majority of the bacon grease, leaving a very thin coating in the pan.
Season both sides of the chicken pieces and add to the skillet.
Cook 4 minutes per side, or until cooked and not pink. Transfer to a separate plate.
Add the shallots to the now empty skillet and cook 1 minute, scraping up brown bits.
Add the garlic and cook 30 seconds more.
Add and stir the broth and thyme.
Add and stir the green beans while increasing the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crispy.
Transfer the chicken breasts and green beans to a serving platter.
Pour chicken juices into sauce and stir. and
Cook for an additional 30 seconds and pour the sauce over the chicken and green beans.
Top chicken and green beans with chopped bacon.
Enjoy while warm or pack up for the week. Each meal should contain 4 oz. of chicken and 1.5 cups of green beans to come close to the given macros.