Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 3 Servings
Chicken and green beans coated with the delicious lemon garlic butter sauce? It doesn’t get any better than that! This recipe is what you need today, I’m sure of it. Enjoy!
Ingredients:
3 tbsp butter, divided or (ghee for paleo diet)
1 tsp paprika
½ c (125ml) chicken stock
1 tsp onion powder
1 lb. (450g) of green beans, trimmed
3–6 skinless, boneless chicken thighs
4 garlic cloves, minced
¼ tsp salt and fresh cracked black pepper
½ c fresh chopped parsley
1 tbsp hot sauce (we used Sriracha)
Juice of ½ lemon + lemon slices, for garnish
¼ tsp crushed red chili pepper flakes, optional
Directions:
Add paprika, salt, pepper, and onion powder into a mixing bowl. Whisk until well mixed.
Sprinkle the mixed seasoning over the chicken thighs, then toss until well coated. Set aside.
In a heat-proof bowl with ½ cup of water, add the green beans. Place it inside the microwave and heat for about 8 to 10 minutes. Set aside.
Place a skillet on the stove and turn the heat to medium-low.
Add 2 tbsp of butter and allow it to melt.
Add the chicken thighs into the hot skillet, then cook each side for about 5 to 6 minutes or until they turn brown. Move the chicken onto a clean plate.
Add the rest of the butter into the empty skillet and allow it to melt.
Add the garlic, chopped parsley, pre-cooked beans, crushed red chili pepper flakes, and hot sauce into the skillet. Stir and cook for about 5 minutes.
Add chicken stock and lemon juice, then stir until well blended. Simmer for a few minutes until the texture of the sauce becomes a bit thick.
Put the chicken thighs back into the skillet, then toss everything until well combined. Season with more salt and pepper if needed.
Sprinkle more chili flakes and parsley over each serving to garnish.
Serve and enjoy!
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