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Xyngular Corporate

Chicken with Green Beans and Almonds

Chicken with Green Beans

Make this classic takeout treat at home for a quick, easy low-carb meal: chicken sauteed in a skillet with still-crunchy green beans and herbs, finished with slivered almonds in a light tasty sauce. 

Prep time: 10 minutes 

Cook time: 25 minutes 

Total time: 35 minutes

Serves 4 


●  1 tablespoon olive oil, divided

●  4 pieces chicken breasts, boneless, skinless

●  Salt and pepper

●  1 onion, chopped

●  2 cloves garlic, minced

●  Pinch red chili flakes

●  1 teaspoon fresh thyme, minced

●  1 teaspoon fresh tarragon, minced

●  3/4 cup low-sodium chicken broth

●  1 tablespoon chickpea flour (optional)

●  1 teaspoon fresh lemon juice

●  2 cups green beans, ends trimmed and sliced in half

●  1/4 cup slivered almonds, toasted 


  1. Heat 1/2 tablespoon oil in a large skillet with high sides over medium-high heat. Season  

    chicken with salt and pepper and cook 4 to 5 minutes per side until browned. Remove

    onto a plate and tent with foil to keep warm.

  2. Add remaining 1/2 tablespoon oil to the skillet. Add onion and cook until translucent,

    about 5 minutes. Season with salt and pepper to taste. Add garlic, red chile flakes,

    thyme and tarragon and cook until fragrant, about 1 minute.

  3. Nestle chicken pieces back into the pan and pour in any accumulated juices. Add

    chicken broth and gently stir to combine. Increase heat to a simmer and cook to reduce

    sauce, about 10 to 12 minutes. Slowly whisk in chickpea flour to thicken, if needed.

  4. When there are 2 to 3 minutes left of cooking time, add green beans in an even layer to

    skillet and cook until bright green and still crunchy. Season with salt and pepper, and

    add lemon juice, to taste.

  5. Serve chicken and green beans sprinkled with slivered almonds. 

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