|2 servings||calories per servings 490||protein serving 34 g||carbs per serving 41 g||total fat per serving 22 g|
A deliciously satisfying and farm-fresh dinner ready in just over half an hour? Sounds like a winner to us! It’s hard to top this simple preparation of fresh green beans - they’re cooked in the juices from pan-seared chicken breast and flavored with savory Bragg Liquid Aminos and a generous dose of garlic. Chopped herbs enhance both the chicken and roasted potatoes, and fill your kitchen with the most inviting aroma of a quick comforting meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||41 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Heat oven to 425° F.
• Halve potatoes lengthwise.
• Peel and thinly slice garlic.
• Trim beans. Halve crosswise.
• Pick and chop oregano and parsley leaves.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• On a heavy baking sheet, toss potatoes with 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt.
• Spread in a single layer. Roast in oven until browned and tender, 15-20 minutes.
While potatoes roast:
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a plate. Sprinkle with half of herbs.
Reduce heat under pan to medium. Add 1 teaspoon cooking oil. Add beans, garlic, 1/2 cup water and liquid aminos. Cook, stirring, until beans begin to darken and water is almost gone, 4-5 minutes.
Remove pan from heat. Stir butter into beans. Taste and adjust seasoning as desired with PeachDish Salt.
Toss potatoes with remaining herbs and Parmesan.
Serve chicken over green beans with potatoes on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...