Balsamic Chicken with Lemony Mushrooms and Beans
Need a clean, tasty dinner?
I found this recipe in the April/May issue of Clean Eating Magazine and decided to make it one night when I had fresh green beans. It was really good, though I overcooked the chicken slightly (as I often do because I worry about undercooking). I think next time I’ll do the chicken in the crockpot so I can shred it since I prefer that to chunks of chicken. I highly recommend this for a clean recipe though! I drizzled it with a little balsamic reduction sauce that I bought in a bottle of Trader Joes that I bought on an impulse. I love balsamic reduction, but sometimes decide that I want it at the last minute and don’t want to dirty a pan to reduce it. Real reduction is always better, but this works in a pinch.
Balsamic Chicken with Lemony Mushrooms and Beans
April/May issue of Clean Eating Magazine
- 1 lb or more fresh green beans, trimmed and rinsed
- 2 tsp olive oil, divided
- 16 oz button mushrooms, thinly sliced (I just bought white mushrooms already sliced)
- 4 cloves garlic, thinly sliced
- 1 lemon, zested and juiced
- 1 yellow onion, cut into 1/4-inch-thick rings
- 1 lb or more boneless, skinless chicken breast, sliced 1/2 inch thick
- 2 tbsp balsamic vinegar
- 2 tsp dried thyme
- 1/2 tsp sea salt
- balsamic reduction, if desired
- Steam green beans until tender-crisp. Set aside.
- In large non-stick skillet, heat 1 tsp oil on medium then add mushrooms and saute’, stirring occasionally about 10 minutes. Stir in lemon zest and juice and garlic, and saute’ for about 3 minutes. Remove from heat and transfer to a large bowl. Add beans to bowl and toss well to combine. Cover to keep warm.
- In large non-stick skillet, heat remaining 1 tsp oil on medium. Add onion and saute’ for 5 minutes. Add chicken, thyme, vinegar, and salt, and cook, stirring often, for 8 minutes until the thickest part of chicken is cooked through. Remove from heat and serve with beans. Makes 4 servings.
My lunch the next day over some spinach – yum!
