Summer vegetable chicken saute

2 servings
15 min
1 min
Very Easy


Number of serving: 2
2 cups fresh green beans, cut into 2-inch-long pieces

1 Tablespoon extra virgin olive oil

1 pound boneless chicken breast halves, cut into 1-in pieces

1 Tablespoon chopped fresh oregano or thyme

2 cups sliced yellow summer squash and/or zucchini

1 15ounces can cannellini beans, rinsed and drained

1/4 cup reduced sodium chicken broth

6 cloves garlic, minced (1 Tablespoon minced)

1 cup cherry tomatoes, halved

1 Tablespoon chopped fresh basil or flat leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


  • In a covered saucepan cook green beans in a small amount of salted boiling water for 8-10 minutes until crisp tender.
  • Drain; submerse beans in enough ice water to cover and let stand until cool. Drain again; set aside.
  • Meanwhile, in a very large skillet heat olive oil over medium heat.
  • In a large bowl toss chicken with oregano.
  • Add chicken to hot oil in skillet, cook for 5-6 minutes or until no longer pink, stirring frequently.
  • Remove chicken from skillet and set aside.
  • Add squash to the skillet, cook and stir over medium-high heat for 3 minutes.
  • Stir in chicken, green beans, cannellini beans, chicken broth, and garlic. Bring to boiling.
  • Add tomatoes, basil, salt, and pepper.
  • Cook about 1 minute or until heated through.



malathi narayanan
malathi narayanan, 30/08/2019

Very good

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