By Shakera Williams

May’s Recipe of the Month is One Skillet Chicken with Vegetables! This delicious recipe can be ready to serve in under 25 minutes and uses fresh ingredients you can get at your local farmer’s market.

https://www.youtube.com/watch?v=qvurFoFNTH0 

Recipe:

– 2 tablespoons of olive oil

– 1 pound of boneless, skinless chicken breast cut into chunks

– 1 teaspoon of salt

– 1 teaspoon of black pepper

– 2 cloves of garlic minced OR 2 to 3 teaspoons of dried garlic powder OR canned minced garlic

– 1 pound of fresh green beans

– 1 pint of cherry tomatoes, cut in half

– 1⁄4 cup of chicken broth

– 1 fresh lemon (juice and zest)

– 1⁄2 teaspoon of dried thyme OR 1 sprig of fresh thyme leaves

– 1 tablespoon of balsamic vinegar

– Grated parmesan cheese, optional

Instructions:

1. Washing green beans under cool running water.

2. Next, snap or cut off the stem ends of the beans.

3. Heat olive oil in a large skillet over medium high heat.

4. Season chicken with 1⁄2 tsp salt and 1⁄2 tsp pepper.

5. Add chicken to skillet and brown on each side (about 2 minutes per side).

6. Add garlic, green beans, and tomatoes to the skillet and sauté́ for 1-2 minutes.

7. Add in chicken broth, lemon zest, juice of one lemon, dried thyme, and balsamic vinegar. Cover skillet. Let cook for about 5 minutes or until the chicken is cooked thoroughly.

8. If using fresh thyme, remove the spring of thyme before serving. Sprinkle with parmesan cheese if desired.

(Shakera Williams, M.P.H. is Assistant Nutrition Extension Agent- FCS for Webster/Claiborne parishes. Contact her at (318) 371-1371.)

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