Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans Recipe
Cook Time: 35 Minutes
Phase: Phase 1
0 1/3 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
7 oz Red Tomatoes (with Green Chilies, Canned)
1 pepper JALAPENO PEPPERS Lauri Jo's Southern Style Canning
1 tbsp, drained CAPERS BJ's Wholesale Club / Corporate Brands
0 1/3 tsp SALT Morton Salt, Inc.
1 tbsp BUTTER Prosperity Organic Foods
1 tablespoon OLIVE OIL Salov North America Corp.
6 oz Green String Beans
12 oz raw CHICKEN BREAST Tony Downs Foods Co
1 tsp OREGANO Colonna Brothers
- Remove the ends from the green beans and
discard. Remove the stem, pith and seeds from the
jalapeño pepper and discard. Cut the pepper
into ½-inch diced pieces; set aside.
-- Remove the stems from ONLY
1½ tablespoons of the oregano leaves and
discard stems (if using dried use 1 tsp). Finely chop oregano and set
- Pat dry chicken breast with paper towels
and season with a pinch of salt and pepper .
- a medium-non stick sauté pan over
medium-high heat, add ½ tablespoon of
olive oil. When the oil is hot, add the chicken and
sear on each side for 3 minutes.
- Add capers, jalapeños and only HALF of
the diced tomatoes. Reduce heat to medium low; cover and
simmer until chicken is just cooked
through, about 5 minutes. Stir in fresh minced oregano just before
(USDA recommends cooking chicken to a minimum of 165°F)
- In a medium sauté pan over medium high
heat, add the butter. Once the butter has melted, add the green
beans and cook for 3 to 5 minutes or just
until fork tender. Season with a pinch of salt
and pepper. Remove from heat and keep warm for
- Place the chicken breast in the center of
two plates. Spoon the tomato- jalapeño mixture on
top of each piece of chicken. Serve the green beans on the side. Enjoy!
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