1 (3 pound) whole chicken, cut into pieces
1 (8 ounce) can green beans
1 onion, chopped
2 tablespoons olive oil
1 (5.5 ounce) can sliced mushrooms, drained
1 teaspoon lime juice
2 cloves garlic, minced
2 teaspoons olive oil
1 1/2 pounds porkloin
1 (2.5 ounce) package taco seasoning mix
1 tablespoon dried green chile pepper
1 box sliced pepper jack cheese
Heat olive oil in a large nonstick skillet over medium heat. Saute chicken pieces 5 minutes on each side or until slightly brown; remove from skillet. Add beans, onion, olive oil, mushrooms, lemon juice, garlic, and olive oil. Cover; boil 5 minutes. Scoop 1/2 of the beans and remove them from skillet; discard peppers; pour over chicken.
Bake uncovered in preheated oven for 20 minutes or until chicken is cooked through and juices are cool; remove from oven and if desired sprinkle pepper jack cheese over each breast.