Five-Spice Chicken Breasts with Sesame-Orange Beans Mid Week YUMM! #fitfam

In the mood for an amped up YUMM! this week?  Well this Five-Spice Chicken Breasts with Sesame-Orange Beans is just what the doctor ordered!  Bright colors, savory with a punchy crunch is just perfect for the mid-week yummy!


2 tablespoons canola oil, divided

4 (6-oz.) skinless, boneless chicken breasts

2 teaspoons five-spice powder

1/2 teaspoon kosher salt

3/4 cup thinly sliced red onion

1 1/2 teaspoons grated orange rind

2 garlic cloves, thinly sliced

1 (12-oz.) pkg. haricots verts (French green beans)

1 1/2 tablespoons reduced-sodium soy sauce

1/2 cup orange sections

4 teaspoons toasted sesame oil


1. Heat 1 tablespoon canola oil in an oven-safe skillet over medium-high. Sprinkle chicken with five-spice powder and salt. Add chicken to pan; cook 5 minutes on each side or until done. Remove from pan. Let stand 5 minutes. Cut across the grain into slices.

2. Add remaining 1 tablespoon canola oil to pan. Add onion; sauté 4 to 5 minutes or until browned. Add orange rind and garlic; cook 30 seconds, stirring constantly. Add haricots verts; cook 4 minutes or until lightly browned and crisp-tender. Stir in soy sauce. Top with orange sections, and drizzle with sesame oil. Serve with chicken. (recipe:



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