Main Page
Fast and tasty
String beans with chicken in a frying pan

Skillet Green Beans with Chicken

A quick, simple, wholesome, and delicious dish! A lot of us try to eat clean, and it's easiest in summer — for one thing, there's an abundance of light, healthy vegetables; for another, you just don't crave heavy, greasy food in the heat; and honestly, when it's hot, no one feels like fussing over complicated meals. That's where simple, tasty dishes of vegetables and lean, protein-rich chicken come to the rescue — like this chicken with green beans. It comes together fast and easy. You could use a richer meat like beef or pork, but it will take longer to cook.

Snezhana

Recipe author

String beans with chicken in a frying pan

Composition / ingredients

Servings:

Chicken fillet

300

Green beans

200

Olive oil

Salt

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 61 % 14 g

Fats 30 % 7 g

Carbohydrates 9 % 2 g

129 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

You can use any meat you like. Chicken is the lightest, quickest, and simplest to cook and to eat. If you want a heartier, more filling meal, go with beef or pork — just know it will take longer. The main thing is to use fresh meat. Chicken breast is a great choice: it's leaner and more tender.
Step 2:

Rinse the meat and cut it into small cubes. You can use fresh green beans from the garden or store-bought frozen ones. Look for young, tender beans that haven't yet formed the little bumps of the beans inside. Cut them into pieces about 3/4 inch (2 cm) long.
Step 3:

Pour the olive oil into a skillet — you can swap in any other vegetable oil, such as sunflower. Once the oil is hot, add the cubed chicken and fry, turning it now and then, until it turns white all over.
Step 4:

Add the green beans to the chicken and stir. Season with salt and pepper to taste. Cover and let it simmer for about 7 minutes — that's long enough for the beans to cook through. Never eat green beans raw or undercooked, or they can make you sick. Uncover, turn off the heat, and let the dish sit for 2 to 3 minutes so any excess liquid cooks off.
Step 5:

Meanwhile, rinse the fresh herbs and chop them finely. Dill, parsley, and basil are all great here. You can also tear in a couple of sorrel leaves for a pleasant hint of tartness. The tasty, wholesome chicken and green beans are ready — serve it warm. Enjoy!