Sweet 'N' Spicy Apricot Chicken

With your hand on top of one chicken breast, cut ¾ of the way, parallel to cutting board, stopping before you slice through completely. Open it up like a book. Season all over with salt and pepper. Repeat with other breast.

Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add chicken in a single layer and cook until browned, 2-3 minutes per side. Transfer pan to oven and roast until chicken is no longer pink in center, 5-6 minutes. TIP: Transfer chicken to a baking dish first if your pan isn’t ovenproof

Heat a drizzle of oil in another large pan over medium heat. Add green beans. Season with salt and pepper. Cook, tossing, until lightly browned, about 5 minutes. Add half the lemon zest and a big squeeze of lemon juice. Stir and let cook another 1-2 minutes. Add walnuts and cook, tossing, until warmed through, about 1 minute. Remove mixture from pan and set aside

Heat another drizzle of oil in same pan. Add red chili (to taste) and cook, tossing, until soft, 2-3 minutes. Pour in ¾ cup water and bring to a simmer. Stir in apricot jam and continue simmering until mixture is thick and sticky, 3-4 minutes. Season to taste with salt, pepper, and lemon juice (start with a squeeze and add more as needed).