Spicy Tomato-Jalapeno Chicken Breast with Sauteed Green Beans
7.3g
Net Carbs
23.9g
Protein
18.4g
Fat
3.5g
Fiber
297
Calories
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:
- 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.
- 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 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)
- 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.
- 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!
