685g skinless chicken thighs
1 tablespoon olive oil
1/2 cup chicken broth
2 tablespoons balsamic vinegar
12 cherry tomatoes, halved
Salt and pepper, to taste
- In a large saucepan, brown chicken thighs in olive oil over medium-high heat.
- Add chicken broth and balsamic vinegar. Cover and reduce heat, simmering for 10 minutes.
- Add green beans and cherry tomatoes. Cover, cooking 3–4 minutes more or until green beans are tender and chicken is cooked through.
- Season with salt and pepper and serve.
Per serving: Calories: 291; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 143mg; Sodium: 168mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 8g; Protein: 36g