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Chicken with Veggies


1 1/2 pounds skinless chicken thighs

1 tablespoon avocado oil

1/2 cup organic chicken broth

2 tablespoons balsamic vinegar

1 pound green beans

1 pint cherry tomatoes, halved

salt and pepper to taste


In a large saucepan, brown chicken thighs in avocado oil over medium-high heat. Add chicken broth and balsamic vinegar. Cover and reduce heat, simmering for 10 minutes. Add green beans and cherry tomatoes. Cover, cooking 3-4 minutes more or until green beans are tender and chicken is cooked t through. Season with salt and pepper and serve.

Recipe from The Wellness Way


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