Greek Style Green Beans with Potatoes and Chicken

If you are looking for a low carb and low fat dish that is yummy this is your dish! Greek style green beans with potatoes and chicken is healthy and easy to make. My mom would make this at least a couple times a month when I was growing up. For the most part she would just do it without the meat but on occasion she threw in the chicken too.

I’m using boneless skinless chicken thighs in this recipe but you can use bone in light or dark chicken meat, whatever you prefer. Be aware that the light meat will become dry if you overcook it. If you are using light meat, I suggest that you take it out after 30 minutes of cooking and set it aside until the green beans and potatoes are done and then nestle the meat back into the pot 5 minutes before you turn off the heat.

Note that you can also make it vegetarian by leaving out the meat and using vegetable broth or water for the liquid. If you do this, you will need to add an extra 1/2 cup of vegetable broth or water since you won’t have the extra natural chicken juices to contribute to the dish.

You just need:

• 8 boneless skinless chicken thighs (or chicken part of your choosing)
• 2 pounds green beans, cleaned and cut in half if long
• 1 pound potatoes, cut into 2 inch pieces
• 1/2 piece cinnamon stick
• 2 tablespoons olive oil
• 1/2 medium white or yellow onion, chopped
• 3 cloves garlic, sliced or chopped
• 2 tablespoons tomato paste
• 2 cups chicken broth, vegetable broth or water
• 1/2 cup tomato sauce
• salt and pepper, to taste

Steps:

1. Add olive oil to pot and heat over medium to medium high heat.
2. In the meantime, salt and pepper both sides of your chicken and then set the pieces into the pot to brown, turn and brown the other side.
3. Throw onion, garlic and tomato paste into pot, season with salt and pepper. Stir it all together to incorporate tomato paste. Cook for a few minutes.
4. Add chicken broth and tomato sauce and throw in the piece of cinnamon stick. Stir, bring to a boil.
5. Once it boils, turn down heat to simmer and cover pot. Cook for 15 minutes.
6. Add green beans and potatoes, season again with salt and pepper, to taste, and bring to boil again, then lower heat and simmer, covered, for an additional 30 minutes.
7. Uncover, stir, taste one more time to see if you need any extra seasonings and cook, uncovered, on medium heat for 15 minutes.
8. Turn the heat off, let sit for 5 minutes before serving.
9. Goes well with crumbled feta on top and a chunk of crusty bread, if you have it.

Kali Orexi!