Chicken Green Bean Dinner Food

DIVINE CHICKEN WITH GREEN BEANS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned. Add garlic and onion, and reduce the heat to medium. Cook and stir just until fragrant. Mix in the green beans, cover and cook to your desired doneness, at least 5 minutes.
• Uncover, and stir in the cream and cheese just until everything is coated. Remove from the heat and enjoy.

{5 MINUTE} SHEET PAN CHICKEN THIGHS WITH GREEN BEANS AND POTATOES

Steps:

• Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet.
• Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin-side up.
• Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled. Enjoy!

CHICKEN AND GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside.
• Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top.
• Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.

TUSCAN CHICKEN AND BEANS

Steps:

• In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

CHICKEN GREEN BEANS POTATOES

Steps:

• Cut green beans up. Line one side of the pan with green beans.
• Cut potatoes up. Line opposite side of pan with the potatoes.
• Line the chicken breasts down the middle of the baking dish.
• Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
• Bake at 350 degrees for 1 hr.

GINGER CHICKEN & GREEN BEAN NOODLES

Steps:

• Heat the oil in a wok over a high heat and stir-fry the chicken for 5 mins. Add the green beans and stir-fry for 4-5 mins more until the green beans are just tender, and the chicken is just cooked through.
• Stir in the fresh ginger and garlic, and stir-fry for 2 mins, then add the stem ginger and syrup, the cornflour mix, soy sauce and vinegar. Stir-fry for 1 min, then toss in the noodles. Cook until everything is hot and the sauce coats the noodles. Drizzle with more soy, if you like, and serve.

GREEK CHICKEN WITH GREEN BEANS

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.

ONE PAN CHICKEN AND POTATOES WITH GREEN BEANS

Steps:

• Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray.
• Spread the sliced onion in the bottom of the prepared dish. Place chicken in the middle of the dish on top of the onion. Arrange green beans on one side of the chicken and potatoes on the other side.
• In a small bowl, combine melted butter and seasoned salt. Drizzle over chicken, green beans and potatoes. Sprinkle dry Italian dressing mix over top.
• Cover dish with foil and bake for 30 minutes. Remove cover and continue baking for 20 more minutes, or until potatoes are tender and chicken reaches an internal temperature of 165 degrees F.

GREEK GRILLED CHICKEN WITH GREEN BEANS

Steps:

• Cover one side of a grill with a large sheet of foil; fold up the edges to make a rimmed tray. Preheat the grill to medium high. Rub the chicken all over with the garlic powder and oregano; season generously with salt and pepper. Toss the green beans, tomatoes, garlic and olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
• Brush the grill grates with olive oil on the side without the foil tray. Place the chicken on the grates and grill, turning halfway through, until marked and cooked through, about 15 minutes. Remove to a plate. Meanwhile, spread the vegetable mixture on the foil tray and grill, stirring occasionally, until tender and charred in spots, 10 to 12 minutes. Transfer the vegetables to a bowl; add the vinegar and dill. Season with salt and pepper and toss.
• Divide the chicken and vegetables among plates. Top the vegetables with the cheese. Drizzle with more olive oil.

SHEET PAN CHICKEN SAUSAGE AND VEGGIES DINNER

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Start by thoroughly rinsing and drying 1 small head of cauliflower, 1 bell pepper, and 1 lb. green beans. Trip the ends of the green beans.
• Once the green beans are trimmed, chop the beans into halves or thirds (depending on your preference). This yields roughly 4 cups of chopped green beans.
• Break 1 small head of cauliflower into florets. Cut any larger pieces into smaller florets, making sure they are all relatively the same size to ensure even cooking. This yields roughly 4 cups of chopped cauliflower.
• Remove the stem, seeds, and membranes from 1 bell pepper (any color). Cut the pepper into chunks.
• Place the green beans, cauliflower, and bell peppers onto a large sheet pan (I find that either 11x17" or 12x16" works great).
• Drizzle the vegetables with 2 tablespoon olive oil and sprinkle with 2 teaspoon each of garlic powder and onion powder. Sprinkle ¼ teaspoon kosher salt and pepper over the top. Toss the veggies in the olive oil and spices until completely coated.
• Cut 1 12 oz. package of sausages into large chunks. Place the sausages over the top of the vegetables, being sure not to overcrowd the pan.
• Place the sheet pan in the oven and roast for 30 minutes or so, or until the vegetables are softened and golden brown on the outside. The sausages should be fully cooked and slightly crispy. (The safe internal temperature for sausage is 160 degrees Fahrenheit and can use checked using a food thermometer).
• Remove the pan from the oven when finished.
• To Serve: Serve with Parmesan cheese and fresh herbs such as basil or parsley (optional). Other serving suggestions include pickled peppers, onions, or Italian giardiniera (optional).

CHICKEN GREEN BEAN CASSEROLE

Steps:

• Stir and cook together the first seven ingredients for about 2 minutes or until thickened.
• Stir in 1/3 cup parmesan cheese until melted.
• Add beans and chicken, tossing to coat.
• Put into a greased baking dish and sprinkle with remaining cheese.
• Bake uncovered at 375 degF for 15- 18 minutes.

CHICKEN & GREEN BEAN DINNER RECIPE

Steps:

• 1. Preheat oven to 350 degrees F. 2. Shake flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan. 3. Add soup, green beans, chicken broth, pepper and 1/2 can of onions to oven bag. Squeeze oven bag to blend in flour. Arrange ingredients in an even layer in oven bag. Sprinkle chicken with seasoned salt and pepper. Place chicken in oven bag on top of soup mixture. Sprinkle remaining onions on top of chicken. 4. Close oven bag with nylon tie; cut six 1/2-inch slits in top. 5. Bake 45 to 50 minutes (1 1/2 hrs if chicken is frozen) or until chicken is tender. Stir sauce before serving.