Ingredients:
- 1 tbsp Extra Virgin Olive Oil
- 3 cloves Fresh Garlic diced, (about 15 grams)
- 2 Shallot diced, (about 75 grams)
- 16 oz Boneless, Skinless, Chicken Breast sliced, into bite-size pieces
- ½ tsp Black Pepper
- ¾ cup Water
- ½ tsp Reduced Sodium Chicken Base
- 1 tsp All-Purpose Flour
- 3 cups Baby Portobello Mushrooms sliced, (about 280 grams)
- 3 cups Fresh Green Beans ends trimmed, (about 250 grams)
- ½ tsp Paprika
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
Instructions Chicken with Green Beans and Mushrooms:
- Heat a large stovetop pan to medium heat. Once the pan is hot add the garlic and shallots to the pan. Cook for about 3 minutes, stirring often to prevent burning.
- While the shallots and garlic are cooking season your sliced chicken breast with pepper. Then after the shallots have cooked for 3 minutes add the chicken to the pan. Cook the chicken for about 5 minutes, stirring every 2 minutes or so.
- At this point, your chicken should be about halfway cooked. Add your sliced mushrooms and green beans to the pan. Toss the mushrooms and beans with your chicken and shallots, cook for about 3 minutes. Then cover with a lid and cook for another 3 minutes.
- After 3 minutes remove the lid, you will notice that the mushrooms have created a little additional liquid, this is going to add some incredible flavor to this recipe.
- Now add the water, chicken base, and flour to the pan. Turn the heat up so that the water starts to boil. Stir constantly until the majority of the clumps from the flour have been absorbed by the water. This should only take 1-2 minutes.
- Season everything with paprika, pepper, and garlic powder.
- Reduce the heat slightly, so that the water is simmering, and cook for 5 minutes or until the water has been mostly absorbed by the ingredients. You should have a little sauce coating most of the recipe.
- Once the majority of the water is absorbed/turned into a sauce, serve and enjoy!
Chicken with Green Beans and Mushrooms
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 3 cloves Fresh Garlic diced, (about 15 grams)
- 2 Shallot diced, (about 75 grams)
- 16 oz Boneless, Skinless, Chicken Breast sliced, into bite-size pieces
- ½ tsp Black Pepper
- ¾ cup Water
- ½ tsp Reduced Sodium Chicken Base
- 1 tsp All-Purpose Flour
- 3 cups Baby Portobello Mushrooms sliced, (about 280 grams)
- 3 cups Fresh Green Beans ends trimmed, (about 250 grams)
- ½ tsp Paprika
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
Instructions
- Heat a large stovetop-pan to medium heat. Once the pan is hot add the garlic and shallots to the pan. Cook for about 3 minutes, stirring often to prevent burning.
- While the shallots and garlic are cooking season your sliced chicken breast with pepper. Then after the shallots have cooked for 3 minutes add the chicken to the pan. Cook the chicken for about 5 minutes, stirring every 2 minutes or so.
- At this point, your chicken should be about halfway cooked. Add your sliced mushrooms and green beans to the pan. Toss the mushrooms and beans with your chicken and shallots, cook for about 3 minutes. Then cover with a lid and cook for another 3 minutes.
- After 3 minutes remove the lid, you will notice that the mushrooms have created a little additional liquid, this is going to add some incredible flavor to this recipe.
- Now add the water, chicken base, and flour to the pan. Turn the heat up so that the water starts to boil. Stir constantly until the majority of the clumps from the flour have been absorbed by the water. This should only take 1-2 minutes.
- Season everything with paprika, pepper, and garlic powder.
- Reduce the heat slightly, so that the water is simmering, and cook for 5 minutes or until the water has been mostly absorbed by the ingredients. You should have a little sauce coating most of the recipe.
- Once the majority of the water is absorbed/turned into a sauce, serve and enjoy!
Nutrition
One-pot or one-skillet meals are by far my favorites to make, like this Chicken with Green Beans and Mushrooms. It is a super easy recipe to make, and there is minimal kitchen clean-up, not to mention the recipe is amazing!
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
The majority of the fat in this recipe comes from the oil that the shallots and onion are cooked in. This is a low-fat recipe, therefore if you are looking to increase the fat, I would not recommend increasing the oil as this would cause the recipe to be too oily. Instead, I would suggest replacing the chicken breast with chicken thighs.
Carbohydrates:
Carbs in this recipe come mainly from the veggie. which is easily adjustable to meet your macro needs. If you need to increase your carbs drastically you could serve this recipe over any of your favorite grains: rice, quinoa, farro, barley…
Protein:
Chicken is a great lean cut of meat, providing most of the protein in this recipe. You could adjust the amount of chicken used to adjust the protein macro.
Meal Prep:
Yes, this recipe is meal prep-able and will last up to 6 days In the fridge.
Freezer Friendly:
Yes, this recipe is freezer-friendly. I would recommend adding an additional tablespoon of water or chicken base to each serving while re-heating as this will help to add moisture back into the dish.
