3-4 boneless skinless chicken breasts or thighs
1 pound green beans
½ cup plain Greek yogurt
½ cup balsamic vinegar
4 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
salt & pepper, to taste
Whisk together Greek yogurt, vinegar, olive oil, dijon mustard, honey, and salt and pepper.
Grease a large pan/skillet. Brown chicken for 2-3 minutes on each side over medium heat. Add green beans and sauce, stir to coat. Cook for 10-15 minutes until chicken is cooked through and green beans are tender.
Top dish with cracked black pepper and fresh thyme (optional) and serve.