Greek Chicken and Green Bean Skillet

Instructions

1. Season chicken breasts on each side with a liberal sprinkle of dried oregano and paprika, followed by salt and pepper to taste.
2. In a large skillet or dutch oven (with lid), heat 2 tbsp olive oil over medium heat. Once the oil shimmers (you want it hot so the chicken sears and doesn’t stick), add chicken breasts in a single layer.
3. Sear on one side (without moving) for 2 minutes. Flip and cook for another minute.
4. Remove chicken from pan (it is not fully cooked through) and set aside.
5. To the pan, add the remaining 1-2 tbsp olive oil. Add onions and saute until they begin to soften, about 3 minutes. Add garlic and cook 30 seconds more.
6. Deglaze pan with chicken stock, using a wooden spoon to scrape up the brown bits.
7. Add tomatoes and bring sauce to a simmer.
8. Fold in green beans, return chicken to pan nestling in with the beans. Cover up and continue to simmer over medium-low for about 10 minutes or until chicken is cooked through.
9. Serve with roasted potatoes, rice, or pita bread with plenty of feta cheese.

Meal Prep Tips:

• Wash and trim the green beans up to 4 days in advance. Keep refrigerated in an airtight container or zip top bag with a paper towel  to retain moisture.
• Slice the onion up to 4 days in advance. Keep refrigerated, tightly covered.
• If serving with rice, steam a batch up to 4 days in advance.

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