Balsamic Chicken with Lemony Mushrooms & Beans

This recipe had me at ‘Balsamic’!  Thanks Clean Eating Magazine: Meal Plans Made Easy!


  • 1 lb. fresh green beans, trimmed & rinsed
  • 2 tsp olive oil, dividedphoto 1
  • 16 oz button mushrooms, sliced
  • 4 cloves garlic, thinly sliced
  • 1 lemon, zested & juiced
  • 1 yellow onion, cut into 1/4-inch-thick rings
  • 1 lb. boneless, skinless trimmed chicken breast
  • 2 tbsp balsamic vinegar
  • 2 tsp dried thyme
  • 1/2 tsp sea salt


  1. Fill a large pot halfway with water and bring to a boil.  Add beans and reduce heat to medium-high.  Cook until tender-crisp, about 5 minutes.  Drain and set aside.
  2. In a large nonstick skillet, heat 1 tsp oil on medium.  Add mushrooms and saute, stirring occasionally, for 10 minutes.  Stir in garlic, lemon zest and juice and saute for 3 minutes.  Remove from heat and transfer to a large bowl.  Add beans to bowl and toss well to combine. Cover to keep warm.
  3. Meanwhile, in a separate large nontick killet, heat remaining 1 tsp oil on medium.  Add onion nad saute for 5 minutes.  Add chicken, vinegar, thyme and salt and cook, stirring often, for 8 minutes, until thickest piece of chicken is cooked through.  Remove from heat.  Divide chicken and mushroom mixtures among serving plates and drizzle chicken with pan juices.

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