Best Chicken With Green And Yellow Beans Recipes

CHICKEN WITH GREEN AND YELLOW BEANS

Chicken with Green and Yellow Beans image

Make and share this Chicken with Green and Yellow Beans recipe from Food.com.

Provided by Derf2440

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb fresh green beans, cut in 2 inch lengths
1/2 lb fresh wax bean, cut into 2 inch pieces
3 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 tablespoons cornstarch, plus
1 1/2 teaspoons cornstarch
3 tablespoons soy sauce
1 (8 ounce) can pineapple chunks
1 medium sweet red pepper, julienned
1 small onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground ginger
hot cooked rice

Steps:

Place beans in a saucepan and cover with water; bring to a boil.
Cook, uncovered for 3 minutes; drain and set aside.
Pound chicken to 1/4 inch thickness; cut into 1/2 inch strips.
In a large skillet, stirfry chicken in oil for 2 to 4 minutes or until no longer pink.
Remove with a slotted spoon.
In a small bowl, combine constarch and soy sauce until smooth.
Drain the pineapple, reserving juice; set pinapple aside.
Stir the juice into the soy sauce mixture; set aside.
In the skillet, stirfry red pepper and onion for 5 minutes.
Add the chicken, beans, pineapple, salt and ginger.
Gradually stir in the soy sauce mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with rice.

Nutrition Facts : Calories 179.5, Fat 5.5, SaturatedFat 0.8, Cholesterol 34.2, Sodium 644, Carbohydrate 17.3, Fiber 3.5, Sugar 7.5, Protein 16.4

GREEK CHICKEN WITH GREEN BEANS

Greek Chicken with Green Beans image

My Greek grandmother made the most delicious Greek chicken and green beans with a lemon-tomato flavor. Whenever I make this slow-cooker recipe, I think of her. The juices from the chicken help flavor the green beans, but the beans can be prepared alone as a side dish without the chicken. -Elizabeth Lindemann, Driftwood, Texas

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound fresh green beans, trimmed
2 large tomatoes, chopped
1 medium onion, chopped
1 cup chicken broth
1/4 cup snipped fresh dill
2 to 3 tablespoons lemon juice
2 garlic cloves, minced
4 bone-in chicken thighs (about 1-1/2 pounds)
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Optional: Lemon wedges and additional snipped fresh dill

Steps:

Combine the first 7 ingredients in a 5- or 6-qt. slow cooker. Top with chicken. Drizzle with oil; sprinkle with salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4-6 hours., Preheat broiler. Place chicken on a greased rack in a broiler pan. Broil 4-6 in. from heat until golden brown, 3-4 minutes. Serve with bean mixture and, if desired, lemon wedges and additional fresh dill.

Nutrition Facts : Calories 324 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 769mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 6g fiber), Protein 26g protein.

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

Slow-Roasted Chicken With Garlicky Green Beans and Sage image

This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.

Provided by Ali Slagle

Categories easy, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds green beans, trimmed
Cloves from 1 head garlic (about 10 cloves), smashed and peeled
15 fresh sage leaves
6 tablespoons extra-virgin olive oil
Kosher salt (Diamond Crystal) and black pepper
2 1/2 to 3 pounds chicken leg quarters or bone-in, skin-on chicken thighs, patted dry
1 teaspoon sherry vinegar, apple cider vinegar or white wine vinegar

Steps:

Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.

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