Five-Spice Chicken Breasts with Sesame-Orange Beans

Robin Bashinsky
Updated
Five-spice powder packs some serious aromatic punch; it's all you need to season the chicken breasts here. You can sub broccoli florets o...

Yields: Serves 4 (serving size: 1 breast and about 1/2 cup green bean mixture)

Active time: 20 minutes

Total time: 20 minutes

Ingredients

  • 2 tablespoons canola oil, divided

  • 4 (6-oz.) skinless, boneless chicken breasts

  • 2 teaspoons five-spice powder

  • 1/2 teaspoon kosher salt

  • 3/4 cup thinly sliced red onion

  • 1 1/2 teaspoons grated orange rind

  • 2 garlic cloves, thinly sliced

  • 1 (12-oz.) pkg. haricots verts (French green beans)

  • 1 1/2 tablespoons reduced-sodium soy sauce

  • 1/2 cup orange sections

  • 4 teaspoons toasted sesame oil

Nutrition

calories 363

fat 17g

satfat 2g

unsatfat 12g

protein 41g

Carbohydrates 13g

fiber 3g

sugars 6g

added sugars 0g

sodium 538mg

calcium 7% DV

potassium 8% DV

Directions

  1. Heat 1 tablespoon canola oil in an oven-safe skillet over medium-high. Sprinkle chicken with five-spice powder and salt. Add chicken to pan; cook 5 minutes on each side or until done. Remove from pan. Let stand 5 minutes. Cut across the grain into slices.

  2. Add remaining 1 tablespoon canola oil to pan. Add onion; sauté 4 to 5 minutes or until browned. Add orange rind and garlic; cook 30 seconds, stirring constantly. Add haricots verts; cook 4 minutes or until lightly browned and crisp-tender. Stir in soy sauce. Top with orange sections, and drizzle with sesame oil. Serve with chicken.