Rosemary Lemon Chicken with Green Beans

Yield: 4 servings 

Ingredients

• 1 Tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tsp smoked paprika (or regular paprika)
• 1 tsp onion powder
• ¼ tsp salt (or to taste)
• ¼ tsp cracked black pepper
• Olive oil spray (can also use olive oil)
• 1¼ lb skinless boneless chicken breasts or thighs
• 1 lb green beans, trimmed
• 3 Tbsp butter, divided
• 2 tsp minced garlic
• ½ tsp crushed red chili pepper flakes
• 2 Tbsp lemon juice (½ large lemon)
• ⅓ cup chicken broth

Instructions

1. In a small bowl, mix together the rosemary, paprika, onion powder, salt, and pepper. 
2. Coat the chicken with olive oil spray (or olive oil) and coat/sprinkle the seasoning blend onto all sides.
3. Heat 2 Tbsp of the butter in a skillet over medium-low heat. Place the seasoned chicken in a single layer in the skillet and cook for 5 to 6 minutes on each side. Adjust the cooking time based on the thickness (cooking thermometer should read 165 F).
4. While the chicken is cooking, steam or microwave the green beans until almost done but still crisp and set aside. 
5. Transfer the cooked chicken to a plate and set aside.
6. Lower the burner temperature and add the remaining tablespoon of butter to the skillet, followed by the garlic, pepper flakes, lemon juice, and cooked green beans and stir together for 2 to 3 minutes. Stir in the broth and heat the mixture for an additional 2 to 3 minutes 
7. Return cooked chicken to skillet and spoon some of the warm broth mixture over the top. Adjust seasoning according to taste and garnish as desired.