2boneless, skinless chicken breastspounded out to even thickness and cut in half to make four pieces of chicken.
1 1/2teaspoonground black pepper
2Tablespoonsfresh lemon juice
6ounceswhole green beansfrozen
2Tablespoonschopped Fresh Parsley
In a large skillet set over medium high heat, add the butter.Season both sides of the chicken breasts with garlic powder, salt, and pepper.
Once the butter has melted, add the seasoned chicken to the pan. Cook, without flipping or moving the chicken around in the pan, for 4 minutes.
After the 4 minutes are up, drizzle half of the lemon juice over the chicken breasts, stir the fresh garlic and parsley into the butter in the pan around the chicken, then flip the chicken and drizzle the rest of the lemon juice over the it.
Add the frozen green beans to the pan, nestled around the chicken pieces but not on top of them, and place a lid on the pan. Cook for 6 minutes, or until the chicken is cooked through and reads 165°F on a meat thermometer.
The green beans will still be crisp-tender at this point. If you'd like them more tender, remove the chicken from the pan after it all cooks together for 6 minutes, and cook the green beans for another 2 - 3 minutes in the covered pan on its own.