This is one of those quick skillet suppers great for the summer months when you don't want to heat up the oven. Which I didn't think I would have to start thinking about in March! The added bonus is that your vegetables get cooked in the same pan when the chicken is done, so you get two flavorful meal items but only dirty one pan.
I love the flavor the paprika and garlic give to both the chicken and the green beans. I know cooking your vegetables this way may be new to some of you, but please give it a try. This is actually our favorite way to eat green beans.
I don't measure the spices, so I am using pictures to give you an idea of how everything will look as you go.
boneless skinless chicken breast
2 cloves minced garlic
juice of one lemon or 1 T bottled lemon juice
1 lb frozen or fresh french style green beans
When sprinkling paprika, I always like to tip the jar sideways and tap the top in order to get it to sprinkle on my food. If I just shake on the paprika like I do other spices, it comes out in big clumps and I get more that I need. Paprika is spicy so you don't want to overdue it.