4 breasts of chicken (recipe here)

1 lb. green beans, trimmed

1 T. olive oil

1 pint grape tomatoes, halved

2 T. honey

1/16 t. paprika


Blanch green beans in salted boiling water for about 2-3 minutes until just tender (don’t overcook).  Remove and cool in ice water to stop cooking.  Set aside.

Heat oil in a large skillet over medium- high heat. Add green beans and honey. Cook for 2-3 minutes tossing occasionally until warm and just started to brown. Season with paprika and salt. Taste. Remove from heat and add tomatoes to pan. Cook for 1 minute until softened and skin is beginning to wilt. Season with salt. Remove from heat and combine with green beans.

Slice chicken and add over top of warm bean salad.


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