Serves 4
Ingredients:
- 4 4-oz boneless, skinless chicken breasts
- 8 oz green beans, trimmed and rinsed
- 1 lb sweet potatoes, peeled and roughly chopped into 1-inch cubes
- 3 cloves garlic, sliced into thin rounds
- 2 tbsp extra virgin olive oil, divided
- 1 tsp ground ginger
- 8 oz frozen corn
- pinch sea salt
- Sweet paprika, to taste
- Fresh ground black pepper, to taste
Directions:
- Remove any visible fat from chicken, cut breasts into 1-inch cubes and set aside
- Fill 2 medium pots halfway with water and bring to a boil. Add beans to 1 pot and turn heat down to medium. Simmer beans for 5 minutes; drain and set aside. Add potatoes to second pot reduce heat to medium and simmer for 8 minutes; drain and set aside.
- In a small nonstick pan, saute garlic in 1 tbsp oil over medium-low heat for 2 minutes. Add ginger and cook for 1 more minute, then remove from heat immediately. In a small bowl, mash garlic-ginger mixture with a fork until it’s a smooth paste. With same fork, stir paste into potatoes. Chop cooled beans into 1-in long pieces.
- Heat remaining 1 tbsp oil in a nonstick pan over medium-high heat. When oil is just beginning to sizzle, add chicken and saute for 3minutes. Add green beans and corn and continue to cook for another 2 minutes. (the chicken will finish cooking by method of poaching, thanks to the liquid from the vegetables.
- Using a slotted spoon, lift vegetable-chicken mixture from pan, letting liquid drain out, and place 1 cup mixture onto each of 4 plates. Season with salt, paprika, and pepper. Serve alongside 1/2 cup potatoes
Calories 326 | Total Fat: 9g | Carbs: 25g | Fiber: 5g | Protein: 30g |
**Courtesy of CLEAN EATING**
This really sounds like a delectable dish. This chicken recipe is new to me but I can’t wait to try it. Thanks for sharing