Prep time: 10 minutes
Total time: 20 minutes
Serves: 3

Ingredients:

  • 3-6 boneless, skinless chicken thighs
  • 1 lb. green beans, trimmed
  • 3 Tb. olive oil, divided
  • 4 garlic cloves, minced
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • ¼ tsp. salt and fresh cracked black pepper
  • Juice from ½ a lemon
  • Lemon slices for garnish
  • ½ cup chicken stock
  • 1 Tb. preferred hot sauce
  • ¼ tsp. crushed red chili pepper flakes
  • ½ cup fresh parsley, chopped

Directions:

  • 1

    Combine onion powder, paprika, salt and pepper in a small bowl. Use this spice mixture to season the chicken generously. Set aside.

  • 2

    Microwave green beans with ½ cup of water for 8 to 10 minutes until almost done but not crisp.

  • 3

    Heat 2 tablespoons of oil in a large skillet on medium-low heat. Lay seasoned thighs into skillet and cook for 5-6 minutes on each side. Pan fry until cooked through. Move the chicken to a plate and set aside.

  • 4

    Lower heat and add remaining oil. ​​Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes and pre-cooked green beans, stir regularly and cook for 4 to 5 minutes. Add lemon juice and chicken stock, and reduce the sauce for a few minutes until slightly thickened.

  • 5

    Move green beans to one side of the skillet, and add chicken back into the skillet. Reheat chicken and serve! Garnish with chili pepper, parsley and a slice of lemon!