Lemon Garlic Chicken with Green Beans and Almond Rice

Looking for a quick and satisfying weeknight dinner that doesn’t skimp on flavor? This lemon garlic chicken with green beans is your answer. Juicy chicken breast strips are seasoned with a warm Tuscan-inspired spice blend, then pan-seared until golden and cooked through. Tender green beans are cooked in the same pan, soaking up all the garlicky, buttery goodness.

Serve the chicken and green beans over a bed of fluffy jasmine rice infused with lemon zest and topped with crunchy sliced almonds. A squeeze of fresh lemon juice brightens every bite, making this a meal that feels both comforting and fresh. Best of all, it comes together in just 20 minutes!

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, about 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. Meanwhile, wash and dry the produce. Trim the green beans if needed. Peel and mince the garlic. Zest the lemon, then cut it into quarters. Heat a drizzle of oil in a large pan over medium-high heat. Add the green beans, season with a pinch of salt and pepper and cook, stirring occasionally, until lightly browned and softened, about 4-6 minutes.
3. Pat the chicken breast strips dry with paper towels. Season them all over with half of the Tuscan Heat Spice (use all for 4 servings), salt and pepper. Add another drizzle of oil to the pan with the green beans. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 4-6 minutes. During the last 2 minutes of cooking, add the minced garlic, garlic herb butter and plain butter; toss to coat. Turn off the heat and squeeze in some lemon juice (a big squeeze for 4 servings).
4. Fluff the cooked rice with a fork. Stir in the lemon zest and half of the sliced almonds. Season with salt and pepper to taste. Divide the rice between bowls, top with the chicken and green beans and garnish with the remaining almonds. Serve with the lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the cooking time and water ratio according to the package instructions.

What can I use instead of Tuscan Heat Spice?

If you don’t have Tuscan Heat Spice, you can make a blend of dried oregano, basil, rosemary and a pinch of red pepper flakes. Use about 1 tablespoon total.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when its internal temperature reaches 165°F (74°C) on an instant-read thermometer. Alternatively, cut into a piece to ensure it’s no longer pink in the center.