Keep things simple with a one-pan dish that’s healthy and high in protein. This recipe makes 4 servings — ideal for the entire family or for batch-cooking on Sunday.
1 1/2 pounds skinless chicken thighs
1 tablespoon olive oil
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 pound green beans
1 pint cherry tomatoes, halved
Salt and pepper, to taste
In a large saucepan, brown chicken thighs in olive oil over medium-high heat. Add chicken broth and balsamic vinegar. Cover and reduce heat, simmering for 10 minutes. Add green beans and cherry tomatoes. Cover, cooking 3–4 minutes more or until green beans are tender and chicken is cooked through. Season with salt and pepper and serve.
Serves: 4 | Serving Size: 1/4 recipe
Per serving: Calories: 291; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 143mg; Sodium: 168mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 8g; Protein: 36g