Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 1 pound green beans
- 1 small shallot
- 2 cloves garlic
- 1/2 teaspoon Italian seasoning
- 1 medium lemon
- 1 can full-fat coconut milk (14 ounces)
Instructions
- Preheat oven to 375°F.
- Season chicken with salt and pepper.
- In a large ovenproof skillet, melt 2 tablespoons of butter over medium heat. Sear chicken until golden brown (10-12 minutes). Transfer to a plate.
- In the same skillet, add remaining butter, green beans, shallot, garlic, and Italian seasoning; cook until beans are crisp-tender (about 7 minutes).
- Stir in lemon zest and juice followed by coconut milk; combine well.
- Return chicken to skillet, then transfer to oven and bake until chicken reaches an internal temperature of 165°F (15-25 minutes).
- Serve topped with fresh herbs and extra lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (approximately 200g)
- Calories: 360
- Sugar: 4g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg
Keywords: For a Paleo version, substitute ghee for butter. Feel free to add more vegetables like asparagus or broccoli for extra nutrition. Adjust seasonings according to your taste preference for added flair.