I wasn’t lying on the last post when I mentioned that I bought almost every kind of tomato imaginable. So it only seemed logical that the next recipe that I shared included some of those tomatoes. And what better than a dish that incorporates lovely sweet tomatoes, tender chicken and crisp, fresh green beans? According to the friends who ate with us the evening that I served this “this is really good. really light. perfect for summer.” I think that sums it up very nicely.
This was actually one of those times where I got in the kitchen, needed to cook dinner and decided to wing it. Our friend’s were coming over and I didn’t have much time to prepare. The original plan was to make some green beans with tomatoes and some chicken on the side. Then I decided what the heck, lets put it all together. It will be quicker and I’ll have less dishes to do afterward. And to make it a more complete meal, I served it over rice. It is definitely a meal that I will be making more often.
Chicken with Green Beans and Tomatoes
Print RecipeIngredients:
- 1.5 pound boneless, skinless chicken thighs diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon dried basil
- 2 tablespoons olive oil
- 1/2 onion sliced
- 3 cloves garlic, minced
- 1 pound green beans trimmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup chicken broth
- 1 cup halved cherry tomatoes
Instructions
Season chicken with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and basil. Toss to coat.
In a large skillet heat olive oil over medium heat. Add onion and garlic. Cook 3 minutes. Add in chicken and cook just until browned. Add in green beans, remaining kosher salt, black pepper and chicken broth. Cover and cook 10 - 15 minutes or until beans are softened but still firm and chicken is cooked through. Stir in tomatoes cook 2 more minutes. Serve.
Notes
Enjoy!
