This is a sponsored post written by me on behalf of Cooked Perfect® Fire Grilled Chicken for IZEA. All opinions are 100% mine.

This flavorful side dish, Green Beans with Brown Butter & Almonds, is ready in about 15 minutes. Dinner doesn’t have to take a long time to make and with the help of Cooked Perfect Fire Grilled Chicken, your family will be eating faster than it takes to order take out.

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How to Make Brown Butter

Y’all, I’m pretty sure brown butter is a gift from heaven. It is full of so much flavor and takes less than 5 minutes to make.

To make brown butter, simply start by melting a stick of butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color (although I have used a dark pan before…it’s just harder to see). Swirl the pan around occasionally to be make the butter is melting and cooking evenly.

As the butter melts, it will begin to foam. The color will change from yellow to a golden to and finally to a toasty brown color. Once it starts to have a nutty aroma, take the pan off the heat and transfer the browned butter into a heat proof bowl to cool.

Lastly, pour it over pasta or veggies or stir it into mashed potatoes. All are a great addition to a simple “Cooked Perfect” chicken supper.

Green Beans with Brown Butter & Almonds

I love making simple vegetable side dishes to accompany an easy weeknight dinner. Okay…who am I kidding…my side dishes are always super simple. The addition of browned butter really takes basic steamed green beans to a whole other level.

A quick salted water bath with some red bell peppers and then top with some garlic brown butter and slivered almonds. It’s so simple you almost don’t need a recipe. Even though it only has 5 ingredients this green bean side dish is full of tons of flavor!

Cooked Perfect Fire Grilled Chicken

I heat-up Cooked Perfect Fire Grilled Chicken on busy weeknights. It allows me to make and serve a delicious dinner in about 15 minutes. There are so many flavors and cut options that it makes their chicken a convenient way to get supper on the table on a busy nights.

I find it in the frozen foods aisle, but it’s grilled over an open fire making it juicy and tender. I usually throw it in the oven to heat while I prepare the rest of our meal, but if your time is short just pop it in the microwave for a couple minutes and you’ve got a main protein for dinner.

Cooked Perfect Fire Grilled Chicken | Find a Store | Browse Recipes & Save $1.50

Watch how easy this Green Bean with Brown Butter and Almond side dish is to make. Make sure to serve alongside Cooked Perfect Fire Grilled Chicken. I love the Bourbon BBQ flavor! But Cooked Perfect also comes in flavors like Buffalo Ranch, Lemon Herb, and Classic Style. You can try their tenders, chunks, drumsticks, thighs and wings too! And check out my Soda Bread for another great side dish idea.

Watch how easy this recipe is to make:

Green Beans with Brown Butter & Almonds

Serves 4

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

his flavorful side dish, Green Beans with Brown Butter & Almonds, is ready in about 15 minutes. Dinner doesn't have to take a long time to make and with the help of Cooked Perfect Fire Grilled Chicken, your family will be eating faster than it takes to order take out.

Ingredients

1 pound green beans, trimmed

1 cup diced red bell pepper

4 tbls butter

2 cloves garlic, finely minced

1/4 tsp salt

1/4 cup slivered almonds

Directions

Bring a large pot of salted water to a boil. Add the green beans and red bell pepper and cook until just tender, 4 to 6 minutes. Drain and transfer to a serving plate.

Meanwhile, brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam. Add minced garlic and stir. Remove from the heat as soon as the butter begins to turn golden brown and smells nutty, about 1 minute.

Stir in salt and spoon the mixture over the green beans. Top with slivered almonds.

Serve with Cooked Perfect Fire Grilled Chicken for an easy weeknight supper.

by Wendy O'Neal

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