Paleo Cherry & Herb Chicken & Crispy Lemon Roasted Green Beans
After several months of rotating the same recipes, I finally found the energy to create something new. Last week I fixed the following meal for dinner and it was a WINNER in every sense of the word. Several people commented they wanted the recipe after I shared it on Facebook and Instagram and today I wanted to share it with everyone. It is WONDERFUL and tastes as great as it looks in the picture above. (Thank you to my friend who stated it looked like a restaurant quality meal – that meant a lot to me!)
Add 1 tablespoon olive oil to a large skillet saute pan over medium heat. Stirring occasionally, cook the shallots until translucent (3-4 minutes)
Add cherries, vinegars, cinnamon, tarragon, ginger, oregano, thyme, and pepper. Turn heat down low and simmer for 10 minutes.Add the chicken to first saute pan and cook until done (about 12 minutes), turning once.
Meanwhile, heat another pan over medium-high heat with the remaining tablespoon of oil.
In small saute pan, add almonds. Toast almonds, constantly shaking the pan until they are lightly toasted and you smell them.
Preheat oven to 400 degrees
Add washed and trimmed green beans to a casserole dish. Pour oil over top of beans.
Serves 4
