Crispy Chicken With Greek Green Bean Salad Recipe

Name: Crispy Chicken With Greek Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon; 1 (8-oz.) package thin green beans; 1 medium-size red bell pepper, sliced; 1 (15-oz.) can chickpeas, drained; 1/3 cup loosely packed fresh mint leaves; 1/3 cup bottled Greek dressing; 1/4 cup crumbled feta cheese; 4 (4-oz.) skinned and boned chicken breasts; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/4 cup all-purpose flour; 2 large eggs, lightly beaten; 1 cup panko (Japanese breadcrumbs); 4 tablespoons canola oil

Servings: persons

1 lemon
1 (8-oz.) package thin green beans
1 medium-size red bell pepper, sliced
1 (15-oz.) can chickpeas, drained
1/3 cup loosely packed fresh mint leaves
1/3 cup bottled Greek dressing
1/4 cup crumbled feta cheese
4 (4-oz.) skinned and boned chicken breasts
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup all-purpose flour
2 large eggs, lightly beaten
1 cup panko (Japanese breadcrumbs)
4 tablespoons canola oil

1
Grate zest from lemon (about 1 Tbsp.). Halve lemon, and juice it. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Stir together bell pepper, next 4 ingredients, lemon juice, and beans.
2
Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a rolling pin. Sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
3
Place flour and eggs in two separate shallow dishes. Stir together panko, lemon zest, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third dish. Dredge chicken in flour, dip in eggs, and dredge in panko, pressing to adhere.
4
Cook half of chicken in 1 Tbsp. hot canola oil in a large nonstick skillet over medium heat 3 minutes or until golden. Turn chicken, add 1 Tbsp. canola oil to skillet, and cook 3 minutes or until done. Keep warm in a 200u00b0 oven. Repeat procedure with remaining chicken and canola oil. Serve with bean mixture.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lemon, 1 (8-oz.) package thin green beans, 1 medium-size red bell pepper, sliced, 1 (15-oz.) can chickpeas, drained, and more.

Yes, Crispy Chicken With Greek Green Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crispy Chicken With Greek Green Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions