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Crispy Chicken over Blistered Green Beans

Chef Caroline Fey of The City Kitchen San Francisco

Serves 10
Dairy-free options Family Favorites Gluten-free options Main Dishes Sides Chicken Fry Roast Sauté

Ingredients

  • Chicken
    • 6 boneless, skin on chicken breasts, cut in half widthwise to make two square shaped pieces
    • 2 Teaspoons salt
    • Thrive® Culinary Algae Oil for frying
  • Blistered Green Beans
    • ¼ Cup Thrive® Culinary Algae Oil
    • 1 Lb haricots vert, stem ends removed
    • 1 Tablespoon toasted sesame seeds, plus more for garnish

Preparation

  1. Preheat the oven to 425° F.
  2. Season the chicken on all sides with salt. Heat Thrive® Culinary Algae Oil in a large skillet over medium-high heat until shimmering. Working in batches, add the chicken, skin side down and sear until deep golden brown, 6 to 8 minutes. Turn over and sear bottom side for about 2 minutes. Transfer the chicken to a baking sheet and repeat with remaining chicken. Roast until a thermometer inserted into the thickest part of the chicken reads 165° F, 6 to 8 minutes. While the chicken is roasting, cook the green beans.
  3. Heat a large frying pan over high heat until very hot. Add theThrive® Culinary Algae Oil and then the beans, right after. Cook the beans until they start to blister, 2 or 3 minutes, shaking the pan occasionally to cook them evenly. Sprinkle some toasted sesame seeds over the beans.

Additional Notes

To Serve:

If plating the chicken with another dish on the same plate:

Slice each piece of chicken into two or three slices, on the bias. Place a small bundle of green beans on each plate. Top with the chicken, then tuck a small bundle of pea shoots under the chicken so that it sticks out the side. Sprinkle the chicken with more sesame seeds.

If plating the chicken family style:

Slice each piece of chicken into two or three slices, on the bias. Place the green beans on a long white rectangular plate. Top the green beans with the chicken, fanning the chicken out in a pretty pattern. Tuck small bundles of pea shoots under the chicken so that they stick out the side. Sprinkle the chicken with more sesame seeds.

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