This Easy Balsamic Chicken Dinner with Green Beans has been one of my spring favorites! It doesn't require a lot of ingredients, and it tastes so fresh and delicious! It can be served on its own as a Whole30 or Paleo style meal, or with a side of your favorite rice! There's not much prep work that goes into this dish. You just have to toss your chicken breasts in the simple marinade, pop it in the fridge, and start cooking your green beans! This recipe is plenty for two, but you could always double it if you're cooking for more people! I used a 12 inch skillet, but any large saute pan will work for this recipe.
Start by marinating your chicken breast. Add your chicken breast, balsamic vinegar, oil, salt, and black pepper into a mixing bowl. Stir until chicken breasts are fully coated, then place the bowl in the fridge while you prep your green beans.
Prepping Green Beans
Remove the pointy ends off of all your green beans, then place them in a mixing bowl. Stir in your oil, salt, and pepper. (You'll add the vinegar later.) Stir them around until they're fully coated.
Turn your non-stick pan to medium/high heat. Once the pan has warmed up, add your green beans. Stir occasionally while they cook for about five minutes. Once you see them getting a little browned on the edges, add the balsamic vinegar. Turn to medium/low heat for a couple minutes, then transfer them to plate or bowl while we cook the chicken.
Turn your non-stick pan to medium heat, and place the chicken breasts onto the pre-heated pan. (Same pan you cooked the green beans.) Cover the chicken, and cook for six minutes. Flip the chicken, then repeat on the other side.
Once your chicken has cooked, add your green beans back into the pan and turn down the heat to medium/low. Cook for a few more minutes, then it's ready to serve! IMPORTANT: Always slice through the center of your breast to check that it's cooked completely before removing from the pan.