Hot Lemon Butter Garlic Collagen Chicken with Haricot Vert
Tender chicken (loaded with collagen) with sweet & crunchy green beans that double as fries? Yes please! This collagen recipe can give you a feel that you're eating fast food, but it's actually nutrient-balanced with fiber, fat, collagen/aminos/protein, and greens. You can make this in under 20 minutes. You don't need Popeye’s or Chick-Fil-a!
6Skinless, Boneless Chicken Thighs, chopped into 1 inch cubes (the thighs are more fatty and tender than breasts, #bless)
1lbGreen Beans (trimmed if not using the fancy kind)
3tbspGrassfed Butter, divided or ghee for paleo/whole30 diet
4clovesGarlic, minced
1tspPaprika & Onion Powder, Salt and fresh cracked Pepper
Juice of ½ lemon + lemon slices, for garnish
1/2cup(125ml) Chicken Bone Broth
1tbspHot Sauce (I used Sriracha)
Crushed red chili pepper flakes, optional
1/2cupFresh Chopped Parsley (or dried if that’s all you have, #noshameskillet)
Instructions
In a small bowl or plastic bag, combine 1 scoop Collagen, onion powder, paprika, salt, and pepper. Set aside while you prepare green beans.
Arrange green beans in a microwave-safe dish with ½ cup water. Cook in the microwave for about 5-6 minutes, until almost done but still crisp.
While the green beans are cooking, melt 2 tablespoons butter in a large skillet over medium-low heat (you’ll be tempted to rush this with a higher heat, but if you do the chicken thighs/breast will toughen up — so take your time with this part).
Remove green beans from microwave and add to a large bowl filled with ice and water.
Add thighs to skillet. Cook for 8-10 minutes. If chicken browns too quickly, lower the heat. Cut a couple thicker pieces to ensure chicken fully cooked, showing no pink). Transfer chicken to a plate and set aside.
Add 3 scoops collagen to bone broth. Stir, let sit, stir, let sit, stir (and repeat) until Collagen is fully incorporated and No clumps appear.
In the same skillet as the chicken, melt remaining tablespoon of butter. Add collagen, bone broth, lemon juice, chopped parsley, garlic, hot sauce, red crushed chili pepper flakes and allow to reduce slightly. (The collagen will act as a thickener similar to cornstarch) for a couple of minutes, until slightly thickened, add green beans and cook for 4-5 minutes, stirring regularly, until the beans are cooked to your liking.
Add cooked chicken thighs back to the pan and reheat quickly. Season with salt & pepper and serve immediately.
Add some crushed chili pepper, fresh parsley, and a slice of lemon if you want to make it pretty!
Notes
Don’t skip the ‘stir’. Dissolving/Stirring up the Collagen in water before adding it to the pan is SUPER important. It will clump and get sticky without taking just a sec to do this part. You can also just throw the bone broth in the blender with the collagen and blend until fully incorporated.
It’s super important separate the cooked chicken while you develop the sauce. If you don’t do this, it will overcook and become rubbery and tough.
You can swap out the fancy green beans for normal ones! Haricot Vert is just more delicate, tender and cooks in half the time.