Chicken with Green Beans and Rice
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-with-green-beans-and-rice
About this recipe
Chicken with green beans and rice is a simple, filling skillet dinner that pairs the meat with a green vegetable and rice. Green beans add freshness and a little crunch, while garlic deepens the flavor without the need for a sauce. Brown the chicken first so it develops color, then add the beans later and cook them only until tender. Cook the rice separately so it stays fluffy and absorbs the pan juices. Serve immediately, while the beans are firm and the chicken is hot and juicy.
Ingredients
Servings: 3
300 g chicken breast
250 g green beans
120 g uncooked rice
240 ml water
1 garlic clove
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Rinse the rice, transfer it to a small saucepan, and add 240 ml water. Bring to a boil, cover, and cook over low heat for 12 minutes. Turn off the heat and leave the rice covered for another 5 minutes.
Trim the green beans, cut them in half, and place them in boiling water. Cook for 6–8 minutes, until tender but still firm, then drain thoroughly.
Cut the chicken into strips about 1.5 cm thick and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6–8 minutes, stirring, until the thickest strip is fully cooked in the center.
Add the drained green beans and finely chopped garlic. Cook for another 2 minutes over medium heat, stirring.
Divide the rice and the chicken with green beans into three equal portions and serve right away.
Estimated nutrition
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