I don’t generally eat packaged foods. Or foods out of cans. Or frozen foods. But a couple weeks ago I was set on making chicken & string beans for dinner and after I had started, I realized my fresh green beans were not so fresh. Some were looking a little fuzzy. Not cool. By chance, I happened to have a package of frozen green beans. I’m not even sure who bought them. Probably the Mr. Anyway, I decided to use them and the dish turned out delicious. Not only that, I am once again using Uncle Ben’s Ready Rice. I am a hypocrite. I recreated the dish, paying attention to what I did, so I could share it with you all.
In other news, the Mr. and I have been working out a lot lately. Like 5 times per week. Outside, on a track. If you know me, you know I can’t run. The same way I can’t do math. Two skills I was not born with. But I’ve been pushing through and we’ve been doing 2 miles per night. I’ve also been counting calories and trying to make healthy food decisions. Today marked one month since our first weigh-in. Mr. is down 15.5 pounds. I am down 0.5 pound. One half of one pound. I am super proud of the Mr. I, however, want a cookie.
Source: Persnickety Plates
Serves: 2-4 (Dinner then leftovers for lunch in our case)
1-1.5 lb boneless skinless chicken breasts, thin cut or pounded thin
12 oz. bag of frozen green beans
2 cups brown rice
1.5 Tb soy sauce
1 Tb Montreal chicken seasoning
1 Tb lemon pepper
1/2 Tb onion powder
freshly ground black pepper
a pinch of red pepper flakes
If you’re not starting out with thinly cut chicken, butterfly your breasts and pound them thin. I used a vodka bottle because I don’t have a mallet. It worked. I like to slice the chicken really thin, on a slight angle.
Put the sliced chicken in a bowl and drizzle with EVOO and add the soy sauce. Next, season however you like. I used the above measurements of Montreal chicken seasoning, lemon pepper, onion powder and red pepper flakes. Remember that the soy sauce is salty so you probably don’t want to add any salt.
Let the chicken marinate while you bring a pot of salted water to boil for the green beans. (Cover the pot to bring it to a boil faster) Once boiling, add the package of green beans. Bring back up to a boil and then cover and reduce heat for about 10 minutes.
While the green beans are cooking, heat a frying pan and add a turn of EVOO and some minced garlic. Add the marinated chicken.
Cook until no longer pink. Add your rice to the pan. (If you’re using ready rice, like I did, microwave it for 60 seconds first).
Drain the now finished green beans, add a lil’ salt & freshly ground pepper and add them to the chicken and rice pan. Stir fry around as much as you like. The chicken should have already been done by this point so it’s up to you.