2 6-oz. boneless, skinless chicken breasts
2 cups green beans
1 lemon, diced
1 tbsp. olive oil
1 tsp. butter
Pinch of salt & pepper
(Optional) 2 tbsp. capers
Directions:
Halve chicken breasts. Season with salt & pepper. Heat olive oil in skillet on medium high; add chicken to skillet and cook for 4-5 minutes on each side. Remove & set aside.
Meanwhile steam the green beans in a large pot. Remove from heat & set aside.
Add butter, capers (if desired) & lemon juice to the skillet. Scrape the pan to mix in any crispy, brown bits of chicken stuck to the bottom. Pour the sauce into a bowl or measuring cup. Return chicken & beans to skillet & heat through. Pour in sauce, stirring to coat beans & chicken.
Nutritional Info: Serves 2; per serving
258 calories, 29 g protein, 10 g carbs, 11 g fat.
Use a steamer bag to speed up the process of steaming your green beans. Also, use different veggies for your own liking or off-season & pre-contest.
No comments:
Post a Comment