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A one-pan meal with juicy chicken breast, crisp green beans, and tender potato slices, all brightened with fresh lemon.
Made August 24, 2026
Prep
8m
Cook
12m
Serves
Difficulty
easy
Cook chicken to an internal temperature of 74°C/165°F to ensure safety.
Wash hands and surfaces after handling raw chicken.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g chicken breast
150 g potatoes
100 g green beans
1/2 lemon
Chef's tip: For even cooking, slice the potatoes uniformly thin so they crisp in the time given.
Chef's tip: If the skillet seems dry when cooking the chicken, add a splash of lemon juice to deglaze and keep it moist.
Thinly slice the potatoes into 2-3 mm rounds and trim the green beans. Cut the chicken breast into 2 cm cubes. Cut the lemon in half and juice one half.
Place the potato slices in a single layer in a non-stick skillet over medium-high heat. Cook for 3 minutes per side until golden and tender, then remove to a plate.
Add the chicken cubes to the same skillet and cook over medium-high heat for 2 minutes per side until browned and cooked through (internal temperature 74°C/165°F). Remove and set aside.
Add the green beans to the skillet and cook for 3 minutes, stirring, until bright green and crisp-tender.
Return the potatoes and chicken to the skillet, squeeze the lemon juice over everything, and toss to combine. Cook for 1 minute to warm through and coat with lemon juice.