Lemon Garlic Chicken & Green Beans
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Lemon Garlic Chicken & Green Beans

Lemon Garlic Chicken & Green Beans

with Almond Rice

Chicken may be our “any night, any cuisine,” quick-cooking go-to, but that doesn’t mean we can’t style it up to perfection. Tonight, we’re pairing peppery, herbaceous pan-seared chicken with garlicky, buttery green beans, and brightening everything with a squeeze of lemon. Nestle the chicken and green beans atop fluffy, zesty rice, and sprinkle with sliced almonds for a nutty, crunchy finish. Did we mention you’ll be feasting in just 20 minutes?

Protein Smart
Calorie Smart
Easy Prep
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

½ cup

Jasmine Rice

6 ounce

Green Beans

2 clove


1 unit


10 ounce

Chicken Breast Strips

1 tablespoon

Tuscan Heat Spice

2 tablespoon

Garlic Herb Butter

(Contains Milk)

½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

1 tablespoon


(Contains Milk)

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories650 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate54 g
Sugar4 g
Dietary Fiber5 g
Protein39 g
Cholesterol155 mg
Sodium170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan
Paper Towel


Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Prep & Cook Green Beans

• Meanwhile, wash and dry produce. • Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon. • Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and softened, 4-6 minutes.

Cook Chicken

• Pat chicken* dry with paper towels and season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Add another drizzle of oil to pan with green beans. Add chicken; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • In the last 2 minutes of cooking, add minced garlic, garlic herb butter, and 1 TBSP plain butter (2 TBSP for 4); toss to coat. Turn off heat. • Add a squeeze of lemon juice (big squeeze for 4).

Finish & Serve

• Fluff rice with a fork. Stir in lemon zest and half the almonds. Season with salt and pepper to taste. • Divide rice between bowls; top with chicken and green beans. Garnish with remaining almonds and serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.