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

What’s easier than a one-skillet dish? This chicken with green beans and tomatoes can have
dinner on the table in just minutes, and its single-skillet cooking method makes cleanup a breeze.
Try grabbing local green beans and tomatoes from a nearby farmers’ market, farm stand, or
grocery store to ensure your veggies are the freshest and tastiest available.

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
• ¼ cup chicken broth
• 1 fresh lemon (juice and zest)
• ½ 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. Next, 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 ½ tsp salt and ½ tsp 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 1-2 minutes.
7. Add in chicken broth, lemon zest, juice of one lemon, dried thyme and balsamic vinegar.
Cover skillet. Let cook for about 5 minutes or until chicken is cooked thoroughly.
8. If using fresh thyme, remove the sprig of thyme before serving. Sprinkle with parmesan
cheese if desired.

This recipe is provided by LSU AgCenter Nutrition and Community Health Agent, Elizabeth
Martin. For more information about programming happening in the community or if anyone has
any questions, contact the local extension office or call Elizabeth at (318) 226-6805 or
by emailing emartin@agcenter.lsu.edu.