Lemon Garlic Chicken & Green Beans with Almond Rice

• servings: 2 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

½ cup Jasmine Rice

6 ounce Green Beans

2 clove Garlic

1 unit Lemon

10 ounce Chicken Breast Strips

1 tablespoon Tuscan Heat Spice

2 tablespoon Garlic Herb Butter

½ ounce Sliced Almonds

1 tablespoon Butter

2 teaspoon Cooking Oil

Salt

Pepper

Directions

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce. • Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon. • Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and softened, 4-6 minutes.

• Pat chicken* dry with paper towels and season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Add another drizzle of oil to pan with green beans. Add chicken; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • In the last 2 minutes of cooking, add minced garlic, garlic herb butter, and 1 TBSP plain butter (2 TBSP for 4); toss to coat. Turn off heat. • Add a squeeze of lemon juice (big squeeze for 4).

• Fluff rice with a fork. Stir in lemon zest and half the almonds. Season with salt and pepper to taste. • Divide rice between bowls; top with chicken and green beans. Garnish with remaining almonds and serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.

Nutrition

• Calories: 650 kcal
• Total Fat: 30 g
• Saturated Fat: 13 g
• Cholesterol: 155 mg
• Sodium: 170 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 39 g