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.
