LEMON GARLIC BUTTER CHICKEN TENDERS AND GREEN BEANS SKILLET
LEMON GARLIC BUTTER CHICKEN TENDERS AND GREEN BEANS SKILLET
INGREDIENTS
DIRECTIONS
1. To make the lemon garlic butter chicken tenders and green bean skillet: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken breast tenderloins generously with the spice mixture. Set aside while you prepare green beans.
2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken tenders in one layer in the skillet. Cook for 2-3 minutes then flip and cook another 2-3 minutes, until cooked through. If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer the cooked chicken tenders to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking (keeping them a little crisp, for a nice texture). Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
5. Add the cooked chicken tenders back to the pan with green beans and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken tenders and green beans immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
INGREDIENTS
- 2 pounds (900g) chicken tenders, or chicken breasts cut into strips
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter, divided or (ghee for paleo diet)
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon salt and fresh cracked black pepper
- Juice of 1/2 lemon + lemon slices, for garnish
- 1/2 cup (125ml) chicken stock
- 1 tablespoon hot sauce (we used Sriracha)
- 1/4 teaspoon crushed red chili pepper flakes, optional
- 1/2 cup fresh chopped parsley
DIRECTIONS
1. To make the lemon garlic butter chicken tenders and green bean skillet: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken breast tenderloins generously with the spice mixture. Set aside while you prepare green beans.
2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken tenders in one layer in the skillet. Cook for 2-3 minutes then flip and cook another 2-3 minutes, until cooked through. If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer the cooked chicken tenders to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking (keeping them a little crisp, for a nice texture). Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
5. Add the cooked chicken tenders back to the pan with green beans and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken tenders and green beans immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
