2lbschicken breasts, about 4 chicken breasts, cut into 1-inch pieces
1tspdried basil
1/2tspsalt
1/2tspblack pepper
1/4tsponion powder
Green Beans + Sauce
16ozfresh green beans, trimmed and halved
1/3cupcoconut aminos
1tbspghee or butter
1 1/2tspminced garlic
1/2tspground ginger
1/4tspcrushed red pepper flakes
1/4tspsalt
Instructions
Heat oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add chicken pieces. Season with dried basil, salt, pepper, and onion powder. Sauté, flipping occasionally, for 4 to 5 minutes or until chicken has some browning.
When the chicken is browned reduce heat to medium. Add coconut aminos, ghee or butter, garlic, ginger, and crushed red pepper flakes. Stir.
Add halved green beans to the skillet and stir.
Cover and cook on medium to medium low heat for 10 minutes, stirring frequently to scrape up the browned bits from the bottom of the pan. (Those are yummy!)
Chicken should be cooked through and green beans should be softened but not totally wilted.