Garlic Butter Chicken Bites

Name: Garlic Butter Chicken Bites
Prep time: 10 min
Cook time: 34 min
Total time: 44 min
Cuisine: American
Ingredients: 10½ oz Jasmine Rice; 1½ tsp Salt; 1½ lb Chicken Breast; ½ tsp Black Pepper; 1 tbsp Olive Oil; 1 lb Green Beans; 1¾ tbsp Butter; 4 cloves Garlic; 1 Lemon

By Eatpace

Seared chicken bites and green beans are tossed in garlic butter and served over rice. The rice cooks while you prepare the skillet.

Total: 44 min; 10 prep · 34 cook
Serves: 4; Scale it below
Calories: 591; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

Garlic butter chicken bites and green beans served over rice.

44 min

Ingredients

9 ingredients

4 servings

10½ oz Jasmine Rice, rinsed
1½ tsp Salt
1½ lb Chicken Breast, cut into bite-size pieces (boneless and skinless)
½ tsp Black Pepper
1 tbsp Olive Oil
1 lb Green Beans, trimmed and halved
1¾ tbsp Butter (unsalted)
4 cloves Garlic, minced
1 Lemon, halved

Contains dairy. Always check labels.

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Nutrition per serving

Estimated

591 kcal

Protein: 45 g
Carbs: 71 g
Fat: 14 g
Fiber: 5 g

By EatpaceHow we write and check our recipes

Method

7 steps 10 min prep · 34 min cook

Prep

Step 1. Bring Jasmine Rice, most of the Water and a third of the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes.
Step 2. Meanwhile, pat Chicken Breast dry and season with the rest of the Salt and the Black Pepper.

Cook

Step 3. Heat Olive Oil in a large skillet over medium-high heat. Sear the chicken in batches, turning occasionally, until browned and cooked through with no pink inside, about 6 minutes per batch. Transfer to a plate.
Step 4. Meanwhile, remove the rice from the heat and let it stand covered for 10 minutes. Fluff with a fork.
Step 5. Add Green Beans and the rest of the Water to the skillet over medium-high heat. Cover and cook until bright green and nearly tender, about 4 minutes. Uncover and cook until the water evaporates, about 1 minute.
Step 6. Reduce the heat to medium-low. Add Butter and Garlic and stir until fragrant, about 1 minute. Return the chicken and any juices to the skillet; toss until heated through, about 1 minute.

Finish & serve

Step 7. Squeeze Lemon over the chicken and beans. Serve over the rice, spooning the pan juices on top.

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Tips

Good to know

Check the largest chicken pieces with an instant-read thermometer; the safe internal temperature is 165°F.

Swap it

Use broccoli florets instead of green beans, adding a little more water if needed to steam them tender.

Leftovers

Cool the rice promptly in shallow containers, refrigerate with the chicken and beans for up to 3 days, and reheat until steaming.

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