I’m a little obsessed with this recipe for chipotle chicken and green beans. It’s SO simple to make and yet it SCREAMS flavor. It doesn’t whisper flavor… it SCREAMS it. Sorry for the caps lock… I’ll stop (for now). But really, you must try this chicken recipe. It’s a little spicy, a little smoky and perfectly savory.
It’s surprisingly delicious given how little effort it takes to make.
I have to tell you how I came up with this recipe… it just came to me, out of nowhere! I just love how I can come up with amazing recipes when I’m not even trying. (Yeah, feel free to roll your eyes).
I know. I sound like I’m really full of myself, right? I can practically see you rolling your eyes. 🙄 Or maybe you’re like hey, she’s a food blogger, it’s a good thing she’s a fabulous cook, right? 😁 Um, neither of those things are completely true. 🤷🏽♀️
I’m not super full of myself (well, not all the time) and I’m also not the best cook in the universe or anything (maybe just the world? heh 😉 or maybe just in MY world. I really hope you guys get my jokes…). The truth is these past few weeks I’ve had one recipe flop after another. If I wouldn’t happily make a dish over and over again – it doesn’t make the blog. And lately, I’ve been a little off my recipe development game. It happens. Anyway, one night after yet another recipe flop, I decided to throw together a quick dinner. Out of habit, I measured all of the ingredients I used and took notes on my iPhone while I was cooking. (I know… what a weird habit). AND I’M SO GLAD I DID.
Because this happened! And we’ve only eaten it like four times since.
An easy dish that’s full of flavor. What more could you want for a quick weeknight meal? I’m sure you will love this as much as we do!
- 2 tablespoons avocado oil
- 1 pound chicken thighs cut into small pieces
- 12 ounces green beans trimmed and cut in half
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chipotle powder
- ¼ teaspoon cayenne
- Heat oil to a skillet or dutch oven over medium heat. Add the chicken and spices and cook for 10 minutes, or until the chicken is golden brown and cooked through.
- Add the green beans and stir-fry for 5 minutes, then reduce the heat to low, cover with a lid and cook for another 5 minutes or until the green beans are tender.
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