Lemon Garlic Chicken & Green Beans

Name: Lemon Garlic Chicken & Green Beans with Almond Rice
Yield: 2 servings
Ingredients: 1/2 cup Rice; 6 oz Green Beans; 2 clove Garlic; 1 Lemon; 10 oz Chicken Breast; 1 tbsp Tuscan Heat Spice; 2 tbsp Garlic; 1/2 oz Almonds; 1 tbsp Butter; 2 tsp Cooking Oil; Salt; Black Pepper

with Almond Rice

By Recipe0 System

Chicken may be our “any night, any cuisine,” quick-cooking go-to, but that doesn’t mean we can’t style it up to perfection. Tonight, we’re pairing peppery, herbaceous pan-seared chicken with garlicky, buttery green beans, and brightening everything with a squeeze of lemon. Nestle the chicken and green beans atop fluffy, zesty rice, and sprinkle with sliced almonds for a nutty, crunchy finish. Did we mention you’ll be feasting in just 20 minutes?

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Rice
6 oz Green Beans
2 clove Garlic
1 Lemon
10 oz Chicken Breast
1 tbsp Tuscan Heat Spice
2 tbsp Garlic
1/2 oz Almonds
1 tbsp Butter
2 tsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

Meanwhile, wash and dry produce.

Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon.

Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and softened, 4-6 minutes.
3

Pat chicken* dry with paper towels and season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper.

Add another drizzle of oil to pan with green beans. Add chicken; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

In the last 2 minutes of cooking, add minced garlic, garlic herb butter, and 1 TBSP plain butter (2 TBSP for 4); toss to coat. Turn off heat.

Add a squeeze of lemon juice (big squeeze for 4).
4

Fluff rice with a fork. Stir in lemon zest and half the almonds. Season with salt and pepper to taste.

Divide rice between bowls; top with chicken and green beans. Garnish with remaining almonds and serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.