A quick and flavorful one-pan meal featuring juicy chicken breasts and crisp green beans in a light garlic sauce.

Scale

2 large chicken breasts (about 450 g / 1 lb), boneless and skinless

2 cups (300 g) fresh green beans, trimmed

3 tablespoons (45 ml) olive oil

3 cloves garlic, minced

1 teaspoon paprika (5 g)

1 teaspoon dried oregano (5 g)

½ teaspoon black pepper (2 g)

1 teaspoon salt (5 g), or to taste

½ teaspoon chili flakes (optional) (2 g)

1 tablespoon lemon juice (15 ml)

¼ cup (60 ml) chicken broth

1 tablespoon butter (15 g)

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Season chicken breasts with salt, pepper, paprika, and oregano.

Heat olive oil in a skillet and sear chicken for 5–6 minutes per side. Remove and set aside.

In the same pan, sauté green beans for 4–5 minutes.

Add garlic and chili flakes; cook until fragrant.

Pour in chicken broth and lemon juice, scraping the pan.

Return chicken to the skillet, add butter, and simmer until fully cooked.

Use a thermometer to ensure chicken reaches 75°C (165°F).

Do not overcook green beans to maintain texture.

Add extra vegetables for variety.