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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
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!
4clovesgarlicminced (divided: 2 for green beans, 2 for mushrooms)
1packet chicken breast tenders
1/2teaspoonLawry’s seasoning salt
1/2teaspoongarlic powder
Black pepperto taste
1tablespoonolive oil
1package mushroomsdiced
4tablespoonsbutter
1cupwhite ricecooked according to package instructions
1teaspoonblack 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