Garlic Lemon Chicken with Green Beans

Name: Garlic Lemon Chicken with Green Beans
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g quinoa rinsed; 360 ml water divided; 2 g salt divided; 680 g boneless, skinless chicken breasts patted dry and sliced into 2 cm thick cutlets; 1 g black pepper divided; 3 g salt divided; 20 ml olive oil divided; 10 ml olive oil divided; 4 cloves garlic cloves minced; 340 g green beans trimmed; 1 g salt divided; 1 g black pepper divided; 120 ml chicken stock low-sodium; 1 each lemon zested and juiced; 120 ml water divided; 8 g fresh parsley chopped; 2 g salt divided

A quick main-course skillet meal with seasoned chicken cutlets, green beans cooked until crisp-tender, and quinoa as the grain accompaniment. Lemon juice and zest finish the sauce, with parsley added at the end for freshness.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

180 g quinoa rinsed
360 ml water divided
2 g salt divided
680 g boneless, skinless chicken breasts patted dry and sliced into 2 cm thick cutlets
1 g black pepper divided
3 g salt divided
20 ml olive oil divided
10 ml olive oil divided
4 cloves garlic cloves minced
340 g green beans trimmed
1 g salt divided
1 g black pepper divided
120 ml chicken stock low-sodium
1 each lemon zested and juiced
120 ml water divided
8 g fresh parsley chopped
2 g salt divided

Instructions

Add the rinsed quinoa, 360 ml of the water, and 2 g of the salt to a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let stand covered. The quinoa is tender and the water is absorbed.
While the quinoa cooks, season the chicken cutlets with 1 g of the black pepper and 3 g of the salt. The chicken surface is evenly seasoned.
Heat 20 ml of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side until browned and the center reaches 74°C. Transfer the chicken to a plate. The chicken is browned and cooked through to 74°C.
Add the remaining 10 ml of olive oil to the skillet. Add the garlic and cook for 15 seconds, then add the green beans, remaining 1 g of salt, and remaining 1 g of black pepper. Cook for 2 minutes, stirring often. The garlic is fragrant and the green beans are bright green.
Pour in the chicken stock, lemon juice, and 120 ml of the remaining water. Cover and cook for 3 to 4 minutes until the green beans are crisp-tender and the liquid has reduced slightly. The green beans are crisp-tender and the sauce has lightly reduced.
Return the chicken to the skillet and cook for 1 minute, turning once to coat in the sauce. Stir in the lemon zest and parsley. Fluff the quinoa with a fork and divide it among plates with the chicken and green beans spooned over or alongside. The chicken is hot, coated with sauce, and the herbs smell fresh.