GREEN BEANS, CHICKEN BREASTS AND RED SKIN POTATOES
This sheet pan chicken is sure to be a family favorite. It's a seriously simple dinner to prepare. The chicken juices mix with the butter and Italian seasoning creating a delicious sauce that's full of flavor.
Provided by LINDA BAILEY
Categories Vegetables
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
- 2. Sprinkle Italian dressing mix over the top.
- 3. Drizzle melted butter over it.
- 4. Cover it with aluminum foil.
- 5. Bake at 350 for 1 hour.
BACON WRAPPED BLUE CHEESE STUFFED CHICKEN, GREEN BEANS AND SMASHED POTATOES WITH GREEN ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
- Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
- Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
- Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
- Serve chicken with green beans and potatoes alongside.
JERK-STYLE CHICKEN WITH SPICED BASMATI RICE PILAF AND GREEN BEANS
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 375 degrees F.
- For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms.
- Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature.
- Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil.
- Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven).
- Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes.
- For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid.
- Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick.
- For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.
- When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
- For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside.
- Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.
SAUTEED CHICKEN WITH MUSHROOMS AND GREEN BEANS
Ready in half an hour: tender chicken cutlets, served with green beans, herbed mushrooms, and a buttery sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Set a steamer basket in a large saucepan; fill with enough water to come just below basket. Bring to a boil; add green beans, cover, and reduce to a simmer. Cook until crisp-tender, 4 to 6 minutes.
- Meanwhile, in a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and loosely tent with aluminum foil (reserve skillet).
- Place mushrooms and 1 tablespoon butter in skillet; season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about 7 minutes. Remove from heat, and stir in remaining 2 tablespoons butter, lemon juice, and parsley. Top chicken with mushrooms, and serve with green beans alongside.
Nutrition Facts : Calories 347 g, Fat 14 g, Fiber 4 g, Protein 43 g
CHICKEN, EGGPLANT, AND GREEN BEANS CASSEROLE
This was one of the very first casseroles I made for my family. It was originally a green bean casserole recipe, but since I wanted this to be an (almost) all-in-one dish I added the ground chicken and eggplant. I also added more spices. My 2-year-old twins loved it and so did my hubby! It's a hearty dish that we usually eat with brown rice and/or crusty bread. It's also good served with a side of fresh and crisp green salad with tangy dressing. This casserole may be too mushy for some people. If you don't want it to turn out that way, you can substitute the ground chicken with 1 1/2 to 2 cups of cooked and cubed boneless, skinless chicken breast.
Provided by Lizzy Shakuntala Indriyanto
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into melted butter until smooth; cook for 1 minute. Stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. Cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
- Arrange eggplant rounds into the bottom of a 9x13-inch baking dish. Spread chicken and green bean mixture over the eggplant. Top with Cheddar cheese.
- Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
- Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 11.4 g, Cholesterol 92.9 mg, Fat 26 g, Fiber 1.7 g, Protein 20.6 g, SaturatedFat 16 g, Sodium 544.1 mg, Sugar 1.8 g
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
LEMON-GINGER CHICKEN AND GREEN BEANS
Fresh ginger is used in the poaching liquid for the chicken, as well as used to flavor the cucumber salad in this quick weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Season chicken with salt, pepper, and zest. Heat 3 tablespoons oil in a large straight-sided skillet on high; add chicken and cook 4 minutes. Flip; add garlic, 1 teaspoon ginger, beans, and 1/3 cup water. Season with salt and pepper. Cover and simmer until chicken is just cooked through, 6 to 8 minutes. Coarsely chop cilantro.
- Bring 1 cup water to a boil in a small saucepan. Add a pinch of salt and couscous; remove from heat, cover, and let stand 5 minutes. Cut cucumbers into 1/2-inch pieces and tomatoes into 1/2-inch wedges. Toss both with 1/4 cup cilantro and remaining 1 teaspoon ginger and 3 tablespoons oil; season with salt and pepper. Fluff couscous with a fork; stir in remaining 1/4 cup cilantro. Slice chicken; serve, with beans, cucumber salad, couscous, and lemon.
LEMON ROASTED CHICKEN WITH POTATOES AND GREEN BEANS
Make and share this Lemon Roasted Chicken With Potatoes and Green Beans recipe from Food.com.
Provided by couponmommy123
Categories One Dish Meal
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish.
- In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat.
- Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it's so pretty!)
- I also add a lemon pepper mixture on top of everything. It adds a lot of flavor.
- Place chicken in olive oil mixture and coat.
- Place chicken in dish.
- Roast for 40 minutes.
- Remove chicken and continue roasting potatoes/beans if necessary.
SWEET-AND-SOUR CHICKEN WITH GREEN BEANS
Our version of this Chinese take-out staple has all the appeal of the original, with a fraction of the fat and calories.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
- In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
- Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with peanuts if desired.
Nutrition Facts : Calories 447 g, Fiber 5 g, Protein 36 g
BRAISED CHICKEN WITH GREEN BEANS, TOMATOES AND BALSAMIC VINEGAR
This is a favorite fall/winter recipe in my house. I modified it from a Cook's Illustrated recipe because no one (but me) likes Swiss Chard in my family. When browning the chicken, avoid overcrowding the pot--brown the thighs in two batches if all eight do not fit comfortably. Polenta, wide noodles or mashed potatoes go really well with this dish. Also, it has less calories than the Nutrition Facts calculate because you remove the skin after browning.
Provided by AustinMama
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Adjust oven rack to lower-middle position; heat oven to 350 degrees. Season chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate.
- Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water, juice from tomatoes or some of chicken broth).
- Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute.
- Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon.
- Add red pepper flakes, thyme, and bay.
- Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate.
- Increase heat to high, bring to simmer, cover, then place pot in oven.
- After 30 minutes add green beans. Cook chicken for another 10 minutes or until done (when it offers no resistance when poked with tip of paring knife but meat still clings to bone).
- While chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
- Using slotted spoon, transfer chicken to plate and tent with foil (I don't always tent it, too lazy); discard bay leaf.
- Bring liquid in Dutch oven to simmer over medium-high heat and cook until the beans are of the tenderness you like.
- Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper.
- Return chicken and accumulated juices to sauce, cook long enough to warm chicken, turning once or twice. Serve immediately.
Nutrition Facts : Calories 528.4, Fat 33.2, SaturatedFat 9, Cholesterol 158.8, Sodium 476, Carbohydrate 18, Fiber 4.3, Sugar 7, Protein 37.7
DIJON CHICKEN AND GREEN BEANS
This is a quick and simple dish to make when you've had a busy day. Low in calories AND it tastes good!! If you like your green beans crunchy, this is perfect. If you prefer tender, I would recommend blanching or boiling beans for a minute before putting them in foil. A friend found this recipe and made it on the grill when we went camping, but I've also made it at home in the oven.
Provided by E.A.4957
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Center one chicken breast on each sheet of aluminum foil.
- In a small bowl, combine mustard, honey and pepper.
- Spoon this over the chicken.
- Top with green beans.
- Bring foil sides up and double fold the top ends to seal each packet, leaving a little room for circulation inside.
- Place packets on top of a cookie sheet and bake for 18 to 22 minutes in the preheated oven.
- If you're making this on the grill, grill for approximately 13 to 15 minutes.
Nutrition Facts : Calories 212.2, Fat 4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 375.8, Carbohydrate 17.7, Fiber 2.1, Sugar 14.7, Protein 26.9
SLOW-COOKER CHICKEN, GREEN BEANS AND POTATOES
Get a meal on the table all at once with Slow-Cooker Chicken, Green Beans & Potatoes. With the Slow-Cooker Chicken, Green Beans & Potatoes recipe, each portion of your dish cooks together, making planning and cleanup a snap!
Provided by My Food and Family
Categories Home
Time 5h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place chicken and vegetables in large bowl. Add dressing; toss to evenly coat chicken and vegetables with dressing. Place in slow cooker sprayed with cooking spray
- Add chicken broth; cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours). Use slotted spoon to transfer chicken and vegetables to serving dish; cover to keep warm.
- Ladle broth mixture from slow cooker into medium saucepan. Dissolve cornstarch in water; stir into broth mixture. Cook on medium heat 5 min. or until thickened, stirring constantly. Stir in Worcestershire sauce. Serve over chicken and vegetables.
Nutrition Facts : Calories 360, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 490 mg, Carbohydrate 46 g, Fiber 6 g, Sugar 10 g, Protein 25 g
GRILLED CHICKEN WITH GREEN BEANS AND BUTTERMILK DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the buttermilk dressing: Whisk together the buttermilk, mayonnaise, chives, parsley, garlic, lemon zest and juice and 1 tablespoon water in a medium bowl. Season with salt and pepper and set aside.
- For the grilled chicken and beans: Preheat a grill or grill pan (over 2 burners) to medium-high heat. Make a double thickness of aluminum foil about 18 inches square. Toss the green beans with the olive oil and salt and pepper to taste and spread on one half of the foil. Fold the foil to seal the green beans in a rectangular package, leaving a little dome at the top. Put the green bean package on the grill and grill until tender, about 18 minutes. Remove from the grill and let the beans steam in the package until ready to serve.
- Meanwhile, brush the onion rings with olive oil and season with salt and pepper. Grill on the other side of the grill until charred and tender, 8 to 10 minutes. Remove to a bowl when done.
- Sprinkle the chicken with salt and pepper, brush with olive oil and squeeze the 2 lemon halves over. Grill the chicken, turning once, until cooked through, about 3 minutes per side. During the last 2 minutes, add the lemon quarters to the grill just to char.
- To serve: Empty the green beans into the bowl with the onions and toss with 3 tablespoons of the dressing. Mound the vegetables on plates or a platter and top with the chicken. Drizzle with the remaining dressing and garnish with the grilled lemon wedges.
SEARED-CHICKEN SALAD WITH GREEN BEANS, ALMONDS, AND DRIED CHERRIES
To get dinner on the table in a hurry, prep the chicken, green beans, and dressing up to a day in advance and refrigerate. Assemble the salad just before serving it.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
- In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
- Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
- In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.
Nutrition Facts : Calories 344 g, Fat 15 g, Fiber 4 g, Protein 31 g
HOT AND STICKY NOODLE BOWLS WITH CHICKEN, CHILES AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place the chicken in the freezer for about 10 minutes to firm it up. When firm, thinly slice the chicken on an angle and reserve.
- Bring a few inches of water to a boil and fill a medium bowl with ice water. Par cook the beans, 3 to 4 minutes, then shock in the ice water. Drain and pat the beans dry, and reserve for later use.
- Heat half of the vegetable oil over high heat in large skillet. Pat the chicken dry and sprinkle with black pepper. Add the chicken to the hot pan and stir-fry until brown, then remove. Add the remaining vegetable oil, and heat it up. Then add the beans and stir-fry until they begin to brown. Add the garlic, chiles, onions and ginger, and stir-fry until tender-crisp, 2 to 3 minutes more. Add the stock, hoisin sauce, soy sauce, honey, Sriracha and sesame oil. Toss to combine, and then turn off heat. Cool and store for a make-ahead meal.
- To serve, bring the chicken mixture to room temp for a few minutes and heat a pot of water to boil for the noodles. Salt the water and cook the pasta to al dente.
- Heat 1 tablespoon of the stir-fry oil in large skillet over high heat and quickly heat up the chicken mixture. Drain the noodles and toss with the chicken. Top with sesame seeds and scallions.
SKILLET CHICKEN THIGHS WITH GREEN BEANS AND MUSHROOMS
Call it what you want, these delicious chicken thighs and green beans recipe is a one-pot wonder. It's incredibly easy to put together, and as far as taste goes, it packs a whole lot of irresistible flavor for the whole family. Simply warm up your skillet to a sizzle and make these chicken thighs and green beans part of your weekly rotation. Write this recipe down, because you'll come back to this chicken thigh and green beans recipe time and time again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Season chicken with thyme, salt and pepper. Place chicken skin side down in 12-inch nonstick skillet over medium-high heat. Cook without moving 8 to 10 minutes, until skin is deep golden brown. Turn chicken over; reduce heat to medium, and cook 10 to 12 minutes or until deep golden brown. Remove chicken from skillet, and discard drippings.
- Add 1 1/2 cups of the broth to skillet; return chicken to skillet. Heat broth to simmering, and continue cooking over medium heat 15 to 20 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove skillet from heat, and transfer chicken to plate; cover and keep warm. Pour juices into 1-cup measuring cup. Add enough chicken broth to make 3/4 cup; set aside.
- Return skillet to medium heat; heat olive oil, and add mushrooms to skillet. Cook 3 to 5 minutes, stirring frequently, until mushrooms are tender and browned. Add garlic; cook about 30 seconds or until fragrant.
- Meanwhile, cook green beans in microwave as directed on bag for minimum cook time; set aside.
- Add reserved 3/4 cup chicken broth mixture, the cream cheese and pepper flakes. Heat to simmering; cook over medium heat 4 to 6 minutes, stirring frequently, until cheese is melted and sauce is starting to thicken. Stir in green beans, stirring to coat in sauce. Return chicken to skillet to serve.
- Serve chicken with pan sauce and green bean mixture. Garnish with chives.
Nutrition Facts : Calories 460, Carbohydrate 10 g, Cholesterol 215 mg, Fat 5, Fiber 3 g, Protein 42 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 1/2 g
ORZO WITH CHICKEN, CORN, AND GREEN BEANS
This pasta dish can be made up to two days ahead; let cool, then cover and refrigerate until ready to serve, chilled or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook orzo until al dente, according to package instructions; add green beans during last 6 minutes of cooking. Drain; rinse under cold water until cooled.
- Meanwhile, in a large nonstick skillet, heat oil over medium. Add garlic; cook until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.
- Toss pasta and green beans with corn mixture and chicken. Season generously with salt and pepper.
Nutrition Facts : Calories 510 g, Fat 12 g, Fiber 5 g, Protein 40 g
QUICK RICE WITH GREEN BEANS, CHICKEN, AND MUSHROOMS
Rice with green beans, chicken, and mushrooms is a quick meal when you like to use up cooked rice that you have in the fridge. Dinner is ready in 30 minutes.
Provided by Natalie Titanov
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a skillet over medium-high heat and cook chicken pieces, skin-side down, until golden and crispy, about 5 minutes. Add oil, green beans and mushrooms and cook until vegetables are softened, about 5 minutes. Add garlic and cook for 30 seconds. Stir in rice and season with salt and pepper. Cook until chicken is no longer pink inside and juices run clear and rice is heated through, about 5 minutes.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.2 g, Cholesterol 64.4 mg, Fat 15.5 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 348 mg, Sugar 1.6 g
POACHED CHICKEN WITH TOMATOES, OLIVES, AND GREEN BEANS
Steps:
- Sprinkle chicken all over with 1 tablespoon salt and let stand.
- While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
- Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
- Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
- While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
- Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
- Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.
CHICKEN WITH APPLE GRAVY, RICE PILAF AND GREEN BEANS
Steps:
- 1.In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese. 2.While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm. 3.Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat. 4.While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Add the green beans, cover and cook until al dente, about 3 minutes. Drain the beans and return to the saucepan. Toss with the remaining 1 tablespoon butter and the scallions; season with salt and pepper. 5.Pour the apple gravy over the chicken and serve the rice and green beans alongside.
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