Chimichurri Chicken Green Beans Skillet

overhead view of a white skillet containing chicken breast and green beans

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 people

Calories 410kcal

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