All-in-One Chicken with Green Beans and Cherry Tomatoes
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Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 242 |
| pro | 25 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 95 mg |
| sodium | 443 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 18% |
| vit A | 8% |
| vit C | 28% |
| folate | 18% |
Suggested Recipes
-
8 boneless skinless chicken thighs
2 tbsp (25 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) chicken stock
2 cups (500 mL) green beans, trimmed
2 tsp (10 mL) cornstarch
1 cup (250 mL) cherry_tomatoes, halved
2 green onions, thinly sliced
Preparation:
Cut chicken into 2-inch (5 cm) pieces. In large deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken. Transfer to plate. Drain off fat in pan.
Heat remaining oil in pan over medium heat; fry onion, garlic, oregano, salt and pepper until onion is softened, about 3 minutes.
Add chicken stock, chicken and any accumulated juices; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 10 minutes.
Meanwhile, cut beans into 1-inch (2.5 cm) long pieces; add to pan. Cover and cook until beans are tender-crisp, 5 minutes.
Whisk cornstarch with 1 tbsp (15 mL) water; stir into pan. Stir in tomatoes. Simmer, stirring, until thickened, 1 minute. Sprinkle with green onions.
Heat remaining oil in pan over medium heat; fry onion, garlic, oregano, salt and pepper until onion is softened, about 3 minutes.
Add chicken stock, chicken and any accumulated juices; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 10 minutes.
Meanwhile, cut beans into 1-inch (2.5 cm) long pieces; add to pan. Cover and cook until beans are tender-crisp, 5 minutes.
Whisk cornstarch with 1 tbsp (15 mL) water; stir into pan. Stir in tomatoes. Simmer, stirring, until thickened, 1 minute. Sprinkle with green onions.
Additional Information
- Tip: Substitute 4 boneless skinless chicken breasts; cook until no longer pink inside, about 10 minutes
Tags:
Main Course; Poultry-Chicken; Vegetables; Skillet; Make It Tonight;
Source
Canadian Living Magazine: August 2006
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