CHICKEN AND VEGETABLE SAUTE WITH LEMON-PARMESAN RICE

By Clarabell

Ingredients

• 2 t olive oil
• 1 skinless bone-in chicken breast half
• Salt and pepper
• 1 T flour
• 3 garlic cloves, thinly sliced
• 1 c grape tomatoes
• 3-4 oz green beans, trimmed and halved crosswise
• 3 T chopped fresh mint
• Lemon Parmesan Rice
• 1 t olive oil
• 1/4 c long-grain white rice
• 1/4 t salt
• 3 T Parmesan cheese
• 1/2 t lemon zest

Details

Servings 1

Preparation

Step 1

In a small nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Dredge chicken in flour; shake off any excess. Place in skillet, and cook until lightly browned on one side, about 3 minutes.

Turn chicken breast, and add garlic, tomatoes, and 1/3 c water, season with salt and pepper. Bring to a simmer. Cover and cook 12 minutes. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3-4 minutes. Transfer chicken to a plate and spoon tomato mixture on top.

In a small saucepan, heat oil over low heat. Add rice, cook, stirring occasionally, until grains start to color, about 5 minutes.

Add 2/3 c water and salt; bring to a boil. Reduce heat to a simmer,. Cover, and cook until rice is tender, about 15 minutes. Stir in cheese and zest.