Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans

DifficultyDifficult
Yield2 servings
Cook35 mins

7.3g

Net Carbs

23.9g

Protein

18.4g

Fat

3.5g

Fiber

297

Calories

Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans

Ingredients:

  • 1/3 teaspoon Black Pepper
  • 1 Jalapeno Pepper
  • 7 ounces Red Tomatoes (with Green Chilies, Canned)
  • 1 tablespoon Butter
  • 1 teaspoon Oregano
  • 12 ounces raw Chicken Breast
  • 1 tablespoon drained Capers
  • 1/3 teaspoon Salt
  • 6 ounces Green String Beans
  • 1 tablespoon Olive Oil

Directions:

  1. 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 aside.
  2. Pat dry chicken breast with paper towels and season with a pinch of salt and pepper .
  3. 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.
  4. Add capers, jalapeños and 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 serving. (USDA recommends cooking chicken to a minimum of 165°F)
  5. 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 plating.
  6. 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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