Pan-Seared Zesty Basil-Lime Chicken with Rainbow Carrots and Green Beans

Ingredients

• 2 each Boneless, skinless chicken breasts
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 0.5 cup Fresh basil leaves
• 2 tbsp Fresh lime juice
• 1 tbsp Garlic-infused olive oil
• 1 tsp Fresh ginger
• 0.5 tsp Maple syrup
• 1 tbsp Water
• 1.5 cups Rainbow carrots
• 1 cup Fresh green beans
• 2 each Lime wedges

Instructions

1. Pat chicken breasts dry thoroughly with paper towels. Season generously on both sides with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the skillet. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside on a cutting board to rest, loosely tented with foil.
3. While the chicken rests, add the remaining 1 tablespoon of olive oil to the same skillet (if clean enough, or use a new one). Add the sliced rainbow carrots and trimmed green beans. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp. Season with salt and pepper to taste.
4. Prepare the Basil-Lime Sauce: In a small blender or food processor, combine the fresh basil leaves, fresh lime juice, garlic-infused olive oil, grated ginger, maple syrup (if using), and 1 tablespoon of water. Blend until completely smooth. Taste and adjust seasoning with salt, pepper, or more lime juice if desired.
5. Slice the rested chicken breasts into desired portions. Divide the sliced chicken, sautéed rainbow carrots, and green beans between two plates. Spoon the zesty basil-lime sauce generously over the chicken. Garnish with fresh lime wedges and extra basil leaves, if desired, before serving immediately.

Nutrition (per serving)