Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp avocado oil
  • 1 lb fresh string beans, trimmed
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1/3 cup honey
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp soy sauce
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken dry with paper towels and season with salt and pepper.
  2. Heat avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken in a single layer and sear without moving for 3 minutes. Flip and cook for another 3-4 minutes until cooked through. Remove chicken to a plate.
  3. In the same skillet, melt the butter. Add the trimmed green beans and sauté for 4-6 minutes until bright green with small charred brown spots.
  4. Stir in the minced garlic during the last 60 seconds of cooking the beans until fragrant.
  5. Whisk together honey, lemon juice, lemon zest, soy sauce, and red pepper flakes in a bowl.
  6. Pour the glaze mixture over the beans and bring to a simmer for 2 minutes until the sauce thickens.
  7. Return the seared chicken to the pan, tossing quickly to coat in the glaze. Remove from heat immediately.