Ingredients
- 8 boneless skinless chicken thighs
- 2 Tbsps oil
- 1 tablespoon butter
- 1 cup chopped yellow onion
- 4 minced garlic cloves
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup chicken broth
- 1 lb green beans - chopped into 2" pieces
- 1 pint grape tomatoes - halved
- 2 green onions - chopped
- ¼ cup freshly grated parmesan cheese
Instructions
- Cut 8 boneless, skinless chicken thighs into 2-inch chunks.
- Heat a skillet over medium-high heat. Add 2 tablespoon oil and 1 tablespoon butter to the pan. Melt and stir together.
- Add 1 cup chopped yellow onion and 4 minced garlic cloves to the pan, and cook for 1 minute until fragrant.
- Add the chopped chicken to the skillet and brown on all sides.
- Sprinkle in 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Mix with chicken.
- Stir in ½ cup chicken broth and bring to a boil. Reduce heat to simmer and cook for about 10 minutes.
- Add 1 lb green beans to the pan. Continue simmering until chicken is cooked and the beans are tender, about 10-15 minutes. There should still be some broth liquid left in the bottom of the pot.
- Now stir in 1 pint grape tomatoes (halved) and 2 chopped green onions, and cook for 1 minute.
- Season with more salt and pepper to taste, and sprinkle with ¼ cup freshly grated Parmesan cheese. Use a ladle to scoop the chicken and vegetables with broth into bowls to serve. Enjoy!
Nutrition Info
Calories: 293kcal | Carbohydrates: 12g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 147mg | Sodium: 481mg | Potassium: 790mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1298IU | Vitamin C: 23mg | Calcium: 121mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
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