Five-Spice Chicken Breasts with Sesame-Orange Beans

cookinglight.com

Rob Schendel

2 tablespoons canola oil, divided

4 (6-oz.) skinless, boneless chicken breasts

2 teaspoons five-spice powder

½ teaspoon kosher salt

¾ cup thinly sliced red onion

1 ½ teaspoons grated orange rind

2 garlic cloves, thinly sliced

1 (12-oz.) pkg. haricots verts (French green beans)

1 ½ tablespoons reduced-sodium soy sauce

½ cup orange sections

4 teaspoons toasted sesame oil

Directions at cookinglight.com

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