PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 4 servings
Everyone loves this lemon garlic butter chicken tenders and green beans skillet. The perfect dish to serve on busy and lazy days as this is not only super delightful but a breeze to make.
INGREDIENTS
3 tbsp butter, divided or (ghee for paleo diet)
2 lbs (900 grams) chicken tenders, or chicken breasts cut into strips
4 garlic cloves, minced
1 tsp onion powder
1 tsp paprika
1/2 c. (125ml) chicken stock
1 tbsp hot sauce (we used Sriracha)
1 lb (450 grams) green beans, trimmed
1/2 c. fresh chopped parsley
1/4 tsp crushed red chilli pepper flakes, optional
1/4 tsp salt and fresh cracked black pepper
Juice of 1/2 lemon + lemon slices, for garnish
HOW TO MAKE LEMON GARLIC BUTTER CHICKEN TENDERS AND GREEN BEANS SKILLET
Step 1: Combine the onion powder, paprika, salt, and pepper in a small skillet. Generously season the chicken breast with the spice mixture and set aside while preparing the green beans.
Step 2: In a microwave-safe dish with half a cup of water, arrange the green beans. Microwave for about 8 to 10 minutes or until the green beans are almost done but still crisp.
Step 3: In a large skillet, melt 2 tbsp butter over medium-low heat. Once the butter has melted, place the seasoned chicken tenders in a single layer. Cook the first side for about 2 to 3 minutes. Turn on the other side and continue to cook for an additional 2 to 3 minutes or until the chicken is completely cooked. Decrease the heat if the chicken browns too quickly. Note to adjust the time depending on the thickness of the chicken tenders. When done, place the cooked chicken tenders on a plate. Set aside.
Step 4: Melt the rest of the butter in the same skillet on lower heat. Once melted, add the chopped parsley, garlic, hot sauce, red crushed chilli pepper flakes, and pre-cooked green beans to the skillet and cook for about 4 to 5 minutes, stirring until cooked. Now, add the lemon juice along with the chicken stock. Continue to cook the sauce for a few minutes more until the sauce has reduced and slightly thickened.
Step 5: To the pan with the green beans, add the cooked chicken tenders, then quickly reheat. According to taste, adjust the seasoning. Before serving, garnish the chicken tenders and green beans with extra chilli pepper, fresh parsley, and a slice of lemon. Serve immediately. Enjoy!
Nutrition Facts:
Energy 627.07 cal, Fat 43.79 g, Protein 45.44 g, Carbs 13.03 g, Saturated Fat 15.54 g, Polyunsat Fat 7.9 g, Monounsat Fat 16.85 g, Sugar 4.9 g, Cholesterol 193.39 mg, Sodium 277.37 mg, Potassium 835.73 mg, Fiber 4.39 g
Ingredients
- 3 tbsp butter, divided or (ghee for paleo diet)
- 2 lbs (900 grams) chicken tenders, or chicken breasts cut into strips
- 4 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 c. (125ml) chicken stock
- 1 tbsp hot sauce (we used Sriracha)
- 1 lb (450 grams) green beans, trimmed
- 1/2 c. fresh chopped parsley
- 1/4 tsp crushed red chilli pepper flakes, optional
- 1/4 tsp salt and fresh cracked black pepper
- Juice of 1/2 lemon + lemon slices, for garnish
Instructions
Step 1: Combine the onion powder, paprika, salt, and pepper in a small skillet. Generously season the chicken breast with the spice mixture and set aside while preparing the green beans.
Step 2: In a microwave-safe dish with half a cup of water, arrange the green beans. Microwave for about 8 to 10 minutes or until the green beans are almost done but still crisp.
Step 3: In a large skillet, melt 2 tbsp butter over medium-low heat. Once the butter has melted, place the seasoned chicken tenders in a single layer. Cook the first side for about 2 to 3 minutes. Turn on the other side and continue to cook for an additional 2 to 3 minutes or until the chicken is completely cooked. Decrease the heat if the chicken browns too quickly. Note to adjust the time depending on the thickness of the chicken tenders. When done, place the cooked chicken tenders on a plate. Set aside.
Step 4: Melt the rest of the butter in the same skillet on lower heat. Once melted, add the chopped parsley, garlic, hot sauce, red crushed chilli pepper flakes, and pre-cooked green beans to the skillet and cook for about 4 to 5 minutes, stirring until cooked. Now, add the lemon juice along with the chicken stock. Continue to cook the sauce for a few minutes more until the sauce has reduced and slightly thickened.
Step 5: To the pan with the green beans, add the cooked chicken tenders, then quickly reheat. According to taste, adjust the seasoning. Before serving, garnish the chicken tenders and green beans with extra chilli pepper, fresh parsley, and a slice of lemon. Serve immediately. Enjoy!
