Five-spice powder packs some serious aromatic punch; it's all you need to season the chicken breasts here. You can sub broccoli florets or chopped kale for the green beans.
2 tablespoons canola oil, divided
4 (6-oz.) skinless, boneless chicken breasts
2 teaspoons five-spice powder
1/2 teaspoon kosher salt
3/4 cup thinly sliced red onion
1 1/2 teaspoons grated orange rind
2 garlic cloves, thinly sliced
1 (12-oz.) pkg. haricots verts (French green beans)
1 1/2 tablespoons reduced-sodium soy sauce
1/2 cup orange sections
4 teaspoons toasted sesame oil
Added sugars 0g
Calcium 7% DV
Potassium 8% DV
How to Make It
Heat 1 tablespoon canola oil in an oven-safe skillet over medium-high. Sprinkle chicken with five-spice powder and salt. Add chicken to pan; cook 5 minutes on each side or until done. Remove from pan. Let stand 5 minutes. Cut across the grain into slices.
Add remaining 1 tablespoon canola oil to pan. Add onion; sauté 4 to 5 minutes or until browned. Add orange rind and garlic; cook 30 seconds, stirring constantly. Add haricots verts; cook 4 minutes or until lightly browned and crisp-tender. Stir in soy sauce. Top with orange sections, and drizzle with sesame oil. Serve with chicken.
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