Chicken Green Beans and Potatoes
If you are looking for a fast dinner option tonight, look no further! This Chicken Green Bean and Potatoes meal is simple to put together.
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Equipment
- Frying Pan
- Measuring spoons and cup
- Mixing Bowl
- Cookie Sheet
- Cutting Board
- Knife
Ingredients
- 4-5 tbsp Garlic Powder
- 2 tsp Salt
- 3 tbsp Dill Weed
- 2 tbsp Red Chili Flakes
- 1/4 cup Ketchup
- 1-2 tsp Soya Sauce
- Green beans
- Chicken
- 6 Potatoes
- 1-2 tsp Olive Oil
Instructions
- Preheat your oven to 370F
- Gather all your ingredients, measure everything then set aside.
- In a large mixing bowl toss chicken, one tsp of salt, 2 tsp of soya sauce, 2 tbsp. of garlic powder, about 1/4 cup of ketchup and 1 tbsp. of red chili flakes. Mix everything, cover, and set aside for one hour or overnight.
- Cut the potatoes into small pieces, toss them into a bowl, add olive oil and dill weed. Mix using your hand, and set aside.
- Wash your green beans in cold water, using a knife, trim the edges off the green beans. Toss the green beans into a bowl and add dill weed and olive oil. Mix and set aside.
- Place the chicken on a cookie sheet, separate from the potatoes and green beans. On a different cookie sheet add your potatoes, and bake everything for about 45 minutes or so until everything is fully cooked.
- Turn the stove top on to medium heat, place a frying pan onto the stove and begin cooking your green beans, be sure to stir the green beans continuously to prevent them from sticking to the pan.
- Add garlic, red chili flakes, salt and pepper to the green beans. Cook until tender.
Notes
- Instead of cooking your green beans on the frying pan, you can pop them into the oven and have them bake with the chicken and potatoes.
- Not a fan of green beans? Try corn, a salad, heck, even broccoli instead.
- Marinate everything the night before.
- I cook for a family of five, including myself. Which is why my meals are cooked in large numbers. Feel free to decrease the amount of food being cooked.
- Leftovers? Store in an airtight container and place in the fridge for up to one week. Reheat and serve.