All in, the recipe took less than 30 minutes and I only had to use one pan! You could sub out the chicken tenderloins for chicken breasts or thighs, but make sure to either butterfly your chicken breasts or pound them out a bit in order to make it thin. Chicken gets dried out easily, so I find that using thin slices and cooking at higher temps gets that awesome flavor but keeps it moist.

RecipesAshley BeaverSeptember 19, 2020chicken, green beans, recipe, recipes, vegetables, micronutrients, macros, protein, Emi Comments