Sautéed Chicken with Garlic Green Beans

A stovetop side built around bite-size chicken breast and crisp-tender green beans. The chicken is browned first, then the green beans are cooked in the same pan with garlic and a small splash of water so they stay lively. Lemon juice and parsley finish the dish right before serving.

By Julienne

Cook time: 16 minutes

Servings: 4

Ingredients

• 3 g fine salt
• 2 g black pepper freshly ground
• 2 g paprika
• 15 ml olive oil
• 450 g boneless skinless chicken breast cut into 2 cm pieces
• 340 g green beans trimmed and halved if long
• 45 ml water
• 2 g fine salt
• 15 ml olive oil
• 15 g unsalted butter
• 12 g garlic minced
• 30 ml lemon juice freshly squeezed
• 8 g fresh parsley chopped

Instructions

1. Season the chicken with 3 g of the salt, the black pepper, and the paprika. Prep the green beans, garlic, and lemon juice before heating the pan. The chicken is evenly seasoned and all components are ready to cook.
2. Heat 15 ml of the olive oil in the skillet over medium-high heat. Add the chicken in a single layer and sauté for 4 to 5 minutes, turning once, until lightly browned and nearly cooked through. The chicken is browned on the outside with only a little pink remaining inside.
3. Add the green beans, 45 ml water, and the remaining 2 g salt. Cover or partially cover and cook for 3 to 4 minutes, stirring once, until the beans are bright green and crisp-tender and the water has mostly evaporated. The green beans are vivid green and just tender at the thickest point.
4. Uncover the pan, add the remaining 15 ml olive oil and the butter, then add the garlic. Sauté for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and the chicken reaches 74°C in the thickest pieces. The garlic smells fragrant, no raw aroma remains, and the chicken reads 74°C.
5. Remove the pan from the heat. Add the lemon juice and toss to coat. Finish with the chopped parsley and serve immediately. The pan is glossy with lemon and the parsley is evenly distributed.