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Chicken and Vegetables

Recipe courtesy of the USDA
Servings 4

Ingredients

  • 1 1/2 tablespoons margarine
  • 1 teaspoon garlic powder
  • 1/2 cup onions chopped
  • 1 pound chicken thighs 4 ounces each, boneless and skinless
  • 1 package 10 ounces cut green beans, frozen
  • 1/4 teaspoon pepper

Instructions

  • In heavy skillet, melt margarine. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.
  • Place chicken in skillet. Cook over medium heat until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.
  • Place green beans, pepper and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.
  • Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Notes

Note: To remove bone from bone-in chicken thighs: Place chicken on cutting board. Remove skin from thighs. Turn chicken thighs over. Cut around bone and remove.
Course: Salad
Keyword: healthy