One Pan Chicken & Greens With Avocado Dressing
One Pan Chicken & Greens With Avocado Dressing
- July 20, 2021
- Posted by: Fitbliss
Place rice, water and salt in a saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Preheat a large non-stick frypan over high heat.
Toss beans with half the oil, add to pan and cook for 2 minutes or until just beginning to brown. Set aside.
Rub chicken with remaining oil and season with salt and pepper. Add to frypan topside down, and cook for 3-5 minutes or until golden brown.
Turn chicken and add stock to the pan. Cover and simmer over low heat for 8-10 minutes or until chicken is almost cooked.
Return beans to the pan with chicken, cover and continue to simmer for 2 minutes.
At the same time, blend dressing ingredients until smooth and season with salt and pepper.
Slice chicken, divide between plates and drizzle over any pan juices.
Add rice and beans to plates and serve with dressing.
Servings 4
- Amount Per Serving
- Calories 430
- % Daily Value *
- Total Fat 13.5g21%
- Saturated Fat 3.1g16%
- Total Carbohydrate 32.6g11%
- Dietary Fiber 7.1g29%
- Sugars 2.3g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice, water and salt in a saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Preheat a large non-stick frypan over high heat.
Toss beans with half the oil, add to pan and cook for 2 minutes or until just beginning to brown. Set aside.
Rub chicken with remaining oil and season with salt and pepper. Add to frypan topside down, and cook for 3-5 minutes or until golden brown.
Turn chicken and add stock to the pan. Cover and simmer over low heat for 8-10 minutes or until chicken is almost cooked.
Return beans to the pan with chicken, cover and continue to simmer for 2 minutes.
At the same time, blend dressing ingredients until smooth and season with salt and pepper.
Slice chicken, divide between plates and drizzle over any pan juices.
Add rice and beans to plates and serve with dressing.
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Place rice, water and salt in a saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Preheat a large non-stick frypan over high heat.
Toss beans with half the oil, add to pan and cook for 2 minutes or until just beginning to brown. Set aside.
Rub chicken with remaining oil and season with salt and pepper. Add to frypan topside down, and cook for 3-5 minutes or until golden brown.
Turn chicken and add stock to the pan. Cover and simmer over low heat for 8-10 minutes or until chicken is almost cooked.
Return beans to the pan with chicken, cover and continue to simmer for 2 minutes.
At the same time, blend dressing ingredients until smooth and season with salt and pepper.
Slice chicken, divide between plates and drizzle over any pan juices.
Add rice and beans to plates and serve with dressing.
Servings 4
- Amount Per Serving
- Calories 430
- % Daily Value *
- Total Fat 13.5g21%
- Saturated Fat 3.1g16%
- Total Carbohydrate 32.6g11%
- Dietary Fiber 7.1g29%
- Sugars 2.3g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice, water and salt in a saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Preheat a large non-stick frypan over high heat.
Toss beans with half the oil, add to pan and cook for 2 minutes or until just beginning to brown. Set aside.
Rub chicken with remaining oil and season with salt and pepper. Add to frypan topside down, and cook for 3-5 minutes or until golden brown.
Turn chicken and add stock to the pan. Cover and simmer over low heat for 8-10 minutes or until chicken is almost cooked.
Return beans to the pan with chicken, cover and continue to simmer for 2 minutes.
At the same time, blend dressing ingredients until smooth and season with salt and pepper.
Slice chicken, divide between plates and drizzle over any pan juices.
Add rice and beans to plates and serve with dressing.