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Mediterranean Chicken & Green Beans

Ready. Set. Lunch.

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16 ounces boneless, skinless chicken breast (about 2 large pieces)

1 teaspoon salt

¼ teaspoon black pepper

5 tablespoons olive oil, divided

Lemon slices

3 tablespoons garlic

1½ pounds cherry tomatoes (preferably a mix of yellow and red), halved

2 cans (14.5 ounces each) Del Monte® Cut Green Beans, drained

Fresh parsley (garnish)

½ cup crumbled feta

1 teaspoon fresh or dry oregano, chopped


1. Preheat the oven to 375℉/190°C.

2. Season the chicken breasts with salt and pepper on both sides.

3. Heat a 12-inch oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Brown the chicken on both sides. Remove from pan and set aside. Turn the heat down to medium-low.

4. Add 3 tablespoons olive oil and garlic to the same skillet and cook until fragrant, about 1 minute. Add the tomatoes, cook until just warmed through. Fold in the Del Monte® Cut Green Beans. Season with salt, pepper, and oregano. Remove from heat.

5. Sprinkle the feta over the green beans and tomatoes in the skillet. Reserve about a tablespoon. Place the chicken breasts in the skillet over the green beans and tomatoes. Top each chicken breast with a slice of lemon.

6. Cook 15-20 minutes or until the chicken is cooked to an internal temperature of 165℉.

7. Top the finished dish with fresh parsley, oregano, and the reserved feta.

8. When cooled, slice the chicken and divide chicken and vegetables between four containers.

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