Rush Hour Gourmet: Greek Chicken, Tomato, Green Bean Saute

SARAH L. VOISIN / Washington Post
SARAH L. VOISIN / Washington Post
Posted: September 06, 2012

The flavors are Greek; the cooking method is Chinese. The fusion results in a dish full of flavor. It's also a dish that seems to improve as its sits and doesn't need to be piping hot. Serve over rice, noodles, or toasted slices of Italian bread.

Greek Chicken, Tomato, Green Bean Saute

4 or 5 servings

Salt

1 pound green beans, trimmed; cut into 1-inch pieces

2 tablespoons mild olive oil

1 pound boneless, skinless chicken breast halves, trimmed; cut into strips 1/4-inch thick, 1-inch long

1 medium (4 or 5 ounces) onion, diced (1 cup)

3/4 pound plum tomatoes, peeled, seeded, and diced

1 1/2 teaspoons lemon zest

3 tablespoons freshly squeezed lemon juice

Freshly ground black pepper

1/2 teaspoon sugar, or to taste

1 cup homemade or no-salt-added chicken broth

1 tablespoon cornstarch

3 tablespoons chopped dill

3/4 cup (3 ounces) crumbled feta cheese

1. Bring a pot of salted water to a boil. Have a bowl of ice water and a clean, dry towel at hand. Add the beans to the pot and cook for 6 minutes, then drain and transfer to the ice water. Let cool for 5 minutes. Drain; transfer to the towel to dry.

3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the chicken to the hot oil. Cook for 2 to 3 minutes without stirring until the chicken browns. Turn the chicken pieces over; cook for 2 to 3 minutes. Transfer to a clean plate. Repeat with the remaining chicken.

4. Add the remaining oil to the skillet; reduce the heat to medium. Add the onion and a pinch of salt; cook, stirring, for 5 minutes, until the onion is soft. Add the tomatoes and lemon zest. Season with salt and pepper; mix and cook, stirring, for 2 minutes. Stir in the sugar and broth. Bring to a boil; cook for 3 minutes. Add the green beans and chicken and stir to combine. Cook for 3 minutes.

5. Whisk together the lemon juice and cornstarch in a small bowl, then stir it into the chicken mixture until thick. Remove from the heat; stir in the dill and feta. Taste and adjust the seasoning. Let it sit for 15 minutes before serving.

Per serving (based on 5): 260 calories, 11 g fat, 4 g saturated fat, 75mg cholesterol, 340mg sodium, 15 g carbohydrates, 4 g dietary fiber, 5 g sugar, 26 g protein.

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