Servings: 4   |   Cook: 20 mins

Nutritional information: (average serve)

  • Calories: 296
  • Protein: 26.5g
  • Carbs: 11.1g
  • Fat total: 15.7g Saturated Fat: 2.2g


500g chicken breast cutlets

1 teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons extra-virgin olive oil, divided

6 cups green beans, trimmed

4 cloves garlic, thinly sliced

1 teaspoon grated lemon zest

1 teaspoon chopped fresh thyme, plus leaves for garnish

¼ cup unsalted chicken broth

¼ cup dry white wine

1 tablespoon lemon juice

¼ cup toasted pine nuts (see Tip)

Lemon wedges for garnish


To make chicken cutlets:

Place each breast on a cutting board and, with your knife parallel to the board, slice into the skinny side of the chicken breast in a single smooth motion

Step 1

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken, turning once, 3 to 4 minutes per side. Transfer to a plate.

Step 2

Add the remaining 1 tablespoon oil and green beans to the pan. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until tender-crisp, about 2 minutes. Stir in garlic, lemon zest and thyme; cook, stirring, until fragrant, about 1 minute. Add broth, wine and lemon juice and return the chicken and any accumulated juices to the pan. Cook, stirring occasionally, until the liquid is reduced by half, about 1 minute more.

Step 3

Serve topped with pine nuts, more thyme and lemon wedges, if desired.

** Tip: Pine nuts add buttery texture and a little crunch to this simple chicken dish. Got extra? Toss them onto soups or salads or refrigerate in an airtight container for up to 1 month or freeze for up to 6 months.