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Skillet Chicken & Green Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 18 reviews
  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stove Top


This Skillet Chicken & Green Beans is a quick and healthy dish that the whole family will love.


  • 1 pound chicken breasts (23 pieces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 cup arrowroot (can also use any flour you like)
  • 1 tablespoon avocado oil (or coconut oil)
  • 1/3 cup coconut aminos (or soy sauce)
  • 2 tablespoons rice wine vinegar
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 12 ounces green beans, trimmed
  • 1 cup chicken stock, divided
  • 1/2 cup toasted cashews, roughly chopped
  • 1 handful cilantro, chopped

Instant Pot Coconut Rice

  • 1 cup white basmati rice, rinsed and drained
  • 2 cups full fat coconut milk (I use 1 can of coconut milk, then fill the remaining amount with water to reach 2 cups of liquid)
  • 1/4 teaspoon salt


  1. Pat chicken dry with a paper towel. Sprinkle evenly on both sides with salt and garlic powder. Slice chicken into 1-2 inch pieces. Place arrowroot in a shallow bowl and dredge the chicken pieces on both sides in the arrowroot, shaking off any excess.
  2. Preheat a large skillet for 1-2 minutes over medium/high heat. Add the avocado oil to coat the pan. Cook the chicken (in batches if needed), for 2-3 minutes on each side until lightly browned. Remove chicken and set aside. It’s ok if the chicken is not fully cooked at this point.
  3. Add the green beans to the same pan and cook for 3 minutes. If pan is to dry add a splash of oil. While green beans cook, whisk together the coconut aminos, rice wine vinegar, garlic, lime juice, and 1/2 cup chicken stock.
  4. Pour the sauce over the green beans and add the chicken back to the pan. Cook until sauce begins to thicken, stirring occasionally. If the mixture doesn’t look saucy enough, stir in about 1/4 cup chicken stock at a time until you get your desired sauce consistency.
  5. Sprinkle with cashews and garnish with fresh cilantro. Serve immediately on its own, or over Coconut Rice.

Instant Pot Coconut Rice

  1. Add the rinsed rice, coconut milk and salt to the bottom of the Instant Pot and stir.
  2. Close lid and make sure the vent is on sealing. Press the rice function and cook for 12 minutes. Let manually release for 10-15 minutes, then release any remaining pressure, open lid and fluff with a fork.