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!
Ingredients
- 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
Instructions
- 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.
Kevin says
Great simple recipe! Had to substitute chipotle in adobe for the for the powder. Mixed it in a bowl before it went into the pan to coat the chicken. Will have fun with this recipe subbing other veggies. Thanks
My Heart Beets says
Kevin, I’m so glad you liked it! 🙂
Caitlin says
I’ve been making this for over a year now and it’s still one of my favorite recipes. Thank you 🙂
My Heart Beets says
So happy to hear that! Thanks for letting me know how much you like it, Caitlin 🙂
Jay says
If your an Aussie or a Kiwi trying to find chipotle powder its the same as master-foods Mexican Chilli powder it has paprika, cumin, chilli and garlic, (in coles and woolworths). Next time i will put in 1/2 teaspoon of chilli powder and 1/2 teaspoon chipotle-mexican chilli. It was too hot for me but the flavours were incredible! Luckily i made rice as well.
Carrie says
This does indeed scream flavor! I was really impressed. Especially if you like that smoky chipotle taste. I add a little extra cayenne for extra kick, but my family is full of spice fiends. 😉 So deceptively simple and yet delicious – have made it 3 times already. Thanks for such an easy yet tasty dinner option!
My Heart Beets says
Thanks, Carrie!! 🙂
Jenn says
This was delicious! So quick and easy to make too, thank you! I did use chicken breasts to cut down the fat and still loved it.
My Heart Beets says
Jenn, so glad you liked it! 🙂
Thelma A Moser says
I am on a sat free diet, which allows me 1500 mg, of salt per day.
would you have any recipes you would recommend that I might try and not too spicy as well.
Thanks!
Julie says
What brand of chiptole powder did you use? Or do you make your own? If so, what would I use?
My Heart Beets says
Julie, I use this brand of Chipotle powder. Hope that helps 🙂
Lisa says
Ashley, do you recommend any specific type or brand of chipotle powder? I have never purchased one. Is your chipotle powder homemade?
Sorry, I have one more question. Is there a difference between chili powder and cayenne powder? Do I need both to make this awesome recipe?
My Heart Beets says
Hi Lisa! I use this brand of chipotle powder. Also, yes there is a difference between chili powder and cayenne. Cayenne is very spicy and chili powder is pretty mild. Chili powder is what gives normal chili that chili taste (sorry if that’s vague but you’ll know exactly what I mean when you try it!). I’ve updated the ingredients in the recipe to show what brands of spices I use so hopefully that will help 🙂
Colette says
After a day when nothing had gone right, I knew I could count on you. As always,this was amazing! It had been the kind of day scrambled eggs seemed like too much work. This was SO EASY. Lots of flavor and loved by all!
Thanks, Ashley
My Heart Beets says
Thank you, Colette 🙂 So glad you liked this dish 🙂
Apryl says
Do you happen to know carb count?
Claudia says
This is one of those recipes that sound almost too simple, but I’m really glad I tried it. I’ve made it four times so far and it really does scream flavour (with an o because I’m not American). It’s a really good combination of spices!
My Heart Beets says
Claudia, I’m glad you tried it too!! Thank you for letting me know how it turned out 🙂
Caitlin says
Did you use boneless skinless thighs?
Caitlin says
Actually, scratch that – how else would you cut into small pieces! 🙂
Kathy says
Did you use fresh or frozen green beans?
My Heart Beets says
Kathy, I used fresh green beans but frozen will work too! Let me know what you think of this dish 🙂