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Chimichurri Chicken Green Beans Skillet
I cannot express with words how much my family and I loved this Chimichurri Chicken Green Beans Skillet. It’s far from boring and this sauce is just heaven. Great dish for weeknight dinners!
Course
Main Course
Cuisine
Argentina, Mexican
Keyword
dinner, low-carb, lunch, one-pan, paleo
Prep Time
10
minutes
Cook Time
10
minutes
Total Time
20
minutes
Servings
3
people
Calories
410
kcal
Author
Olivia Ribas
Ingredients
For the Green Beans
4
cups
green beans
ends chopped off
1
tablespoon
olive oil
2
garlic cloves
fine sliced
Salt & black pepper to taste
For the Chimichurri Sauce
1
cup
parsley
you can also use cilantro instead
¼
cup
red onion
chopped
1/2
teaspoon
salt
or to taste
¼
teaspoon
pepper
or to taste
2
garlic cloves
½
teaspoon
dried oregano
⅓
cup
+ 1 tablespoon olive oil
1
teaspoon
lemon juice
2
tablespoons
red wine vinegar
For the Chicken
1
tbsp
olive oil
2
medium skinless
free range organic chicken breast
Salt and ground black pepper to taste
Paprika to taste
US Customary
-
Metric
Instructions
For the Green Beans
Bring a pot of water to a boil. Add green beans and allow boiling for 4-5 minutes.
Drain green beans and set aside.
In a
skillet
heat olive oil on medium heat.
Add garlic and cook for 30 to 60 seconds. Add green beans and cook for 3-5 minutes.
Season with salt & pepper. Set aside. While you are cooking the green beans, make the chimichurri sauce. See the instructions below.
For the Chimichurri
Add all the Chimichurri ingredients in a
food processor
and process on low. For about 1-3 minutes. Let it rest for about 20 minutes.
For the Chicken
Season chicken with salt, pepper and paprika.
Place chicken on a greased skillet and cook over medium heat for 3-4 minutes on each side, or until the chicken is cooked though.
Pour the Chimichurri sauce over it and bring the green beans back to the skillet. Enjoy!
Nutrition
Serving:
1
/3
|
Calories:
410
kcal
|
Carbohydrates:
18
g
|
Protein:
25
g
|
Fat:
29
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
20
g
|
Cholesterol:
44
mg
|
Sodium:
1323
mg
|
Potassium:
633
mg
|
Fiber:
7
g
|
Sugar:
9
g