Lemon Garlic Chicken With Green Beans
Ingredients
Lemon Garlic Chicken
- 2 pounds Chicken Breasts
- 3 cups Chicken Broth
- 1 Red Onion
- 2 tbsp Lemon Juice
- 2 tbsp Garlic, minced
- Red Pepper Flakes to taste
- Sea Salt to taste
- Black Pepper, ground to taste
- 1 tbsp Avocado Oil
- 2 tbsp Coconut Oil
- 2 tbsp Parsley, fresh, chopped
Green Beans
- 1 pound Green Beans
- 1 cup Almonds, slivered
Instructions
- Preheat the oven to 375 degrees F.
- Fill a medium pot with water and bring to a boil (big enough to simmer beans).
- Dice onions and trim beans.
- Pound chicken breasts to 1/2 inch thickness.
- Sprinkle chicken breasts with sea salt and black pepper on both sides.
- In a bowl, combine chicken broth, lemon juice, garlic, and red pepper flakes.
- Heat the avocado oil in a large, oven-safe pan over medium-high heat. Add the chicken and cook for 2-3 minutes on each side. Remove the partially cooked chicken to a plate.
- Reduce the heat to medium. Add onion along with the mixture of chicken broth, lemon juice, garlic, and red pepper. Use a wooden spoon to loosen the browned bits from the bottom of the pan. Let the sauce reduce for 8-10 minutes or until ~1/3 of the sauce remains.
- When the sauce has thickened, remove it from the burner, add the coconut oil, and whisk until it melts completely. Add the chicken back into the pan and drizzle the sauce over the chicken.
- Place the pan in the oven for 5-8 minutes or until the chicken is cooked through (internal temperature of 160 degrees F).
- Add beans to boiling water for 5 minutes, then drain and rinse.
- Chop parsley.
- Top the beans with chicken, extra sauce, fresh parsley, slivered almonds, and serve!
Notes
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