I made a delicious chicken and rice bowl with crispy green beans and garlic brown butter mushrooms for dinner tonight… it is SO simple, yet so good!
The recipe:
Wash and trim the ends. In a bowl, toss the green beans with teriyaki sauce, 2 cloves minced garlic, and sesame oil until evenly coated.
Preheat the air fryer to 400°F. Place the green beans in the basket in a single layer (work in batches if needed). Cook for 12–14 minutes, shaking the basket halfway through, until crisp and slightly caramelized.
While the green beans cook, heat a large skillet over medium heat.
Season the chicken breast tenders with Lawry’s salt, garlic powder, and pepper.
Add olive oil to the pan and cook the chicken for about 4 minutes per side, until golden brown. Reduce the heat to low and simmer for another 2–3 minutes, or until the chicken is cooked through (cut the thickest piece to check!).
In a separate pan, melt the butter over medium-high heat. Let it cook until it turns golden brown and fragrant (about 2–3 minutes).
Add the mushrooms and the remaining 2 cloves of minced garlic. Sauté for 7–8 minutes, or until the mushrooms are tender and the sauce has thickened.
In a bowl, mix the cooked white rice with black sesame seeds. Top with the cooked chicken, crispy green beans, and brown butter mushrooms. Enjoy!! xx
Brown Butter Mushroom Rice Bowl
Ingredients
- 1/2 lb green beans about 1 cup
- 1 tablespoon teriyaki sauce
- 1 teaspoon sesame oil
- 4 cloves garlic minced (divided: 2 for green beans, 2 for mushrooms)
- 1 packet chicken breast tenders
- 1/2 teaspoon Lawry’s seasoning salt
- 1/2 teaspoon garlic powder
- Black pepper to taste
- 1 tablespoon olive oil
- 1 package mushrooms diced
- 4 tablespoons butter
- 1 cup white rice cooked according to package instructions
- 1 teaspoon black sesame seeds
Instructions
- Wash and trim the ends. In a bowl, toss the green beans with teriyaki sauce, 2 cloves minced garlic, and sesame oil until evenly coated.
- Preheat the air fryer to 400°F. Place the green beans in the basket in a single layer (work in batches if needed). Cook for 12–14 minutes, shaking the basket halfway through, until crisp and slightly caramelized.
- While the green beans cook, heat a large skillet over medium heat.
- Season the chicken breast tenders with Lawry’s salt, garlic powder, and pepper.
- Add olive oil to the pan and cook the chicken for about 4 minutes per side, until golden brown. Reduce the heat to low and simmer for another 2–3 minutes, or until the chicken is cooked through (cut the thickest piece to check!).
- In a separate pan, melt the butter over medium-high heat. Let it cook until it turns golden brown and fragrant (about 2–3 minutes).
- Add the mushrooms and the remaining 2 cloves of minced garlic. Sauté for 7–8 minutes, or until the mushrooms are tender and the sauce has thickened.
- In a bowl, mix the cooked white rice with black sesame seeds. Top with the cooked chicken, crispy green beans, and brown butter mushrooms. Enjoy!! xx
