Side Dishes
This Weight Watchers string beans recipe transforms simple green beans into a crispy, almond-kissed side that fits perfectly into any balanced meal plan. The secret lies in a light almond flour coating that adds satisfying crunch without excess calories, making it a standout for health-conscious eaters.
I developed this recipe after realizing how easy it is to turn a basic vegetable into something restaurant-worthy while keeping points in check.
What sets this dish apart is its versatility—serve it as a side for grilled chicken or fish, or pile it onto whole-grain toast for a satisfying main dish.
The almond flour coating delivers that coveted crunch without heavy breadcrumbs, and the lemon zest brightens every bite with just 2 points per serving. Ready in 20 minutes, it’s the perfect solution for weeknight meals that don’t compromise on flavor.
The result is tender yet crispy green beans with a delicate nutty flavor, balanced by the tang of lemon and a hint of garlic. Each bite delivers texture and satisfaction without the guilt, making it ideal for those tracking their intake.
This recipe proves that healthy eating can still be indulgent—just with smarter choices.
Pair it with lean proteins or serve alongside roasted vegetables for a complete, balanced plate. The best part? You’ll crave the crunch without worrying about the points. Let’s get cooking!
Ingredients for weight watchers string bean
Almond flour and lemon zest transform simple green beans into a restaurant-style side with satisfying crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Green Beans 🥦 | 1 ½ lb | Trimmed, ends cut off |
| Almond Flour 🥜 | ½ cup | Blanched for mild flavor |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | Light, fruity variety preferred |
| Fresh Lemon Zest 🍋 | 1 tbsp | From organic lemons preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Ground Almonds 🥜 | ¼ cup | For extra crunch texture |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
| Whole-Grain Breadcrumbs 🍞 | ¼ cup | For added texture contrast |
The almond flour is the star here—blanched almond flour from Bob's Red Mill or Trader Joe's gives the best texture without bitterness. If you can't find blanched, use regular almond flour but reduce to 0.4 cup to avoid heaviness. Fresh green beans are ideal, but frozen works in a pinch—just thaw and pat completely dry before coating. The garlic should be freshly minced for brightness, but pre-minced from a jar is fine if you're short on time. For the lemon zest, use an organic lemon if possible—the thicker peel yields more flavorful zest.
No almond flour? Ground almonds work perfectly as a direct substitute, though the texture will be slightly denser. Short on parsley? Fresh basil or cilantro add a nice contrast, though parsley's mild flavor keeps the focus on the almonds. The whole-grain breadcrumbs are optional but add a nice contrast—panko would work too if you prefer extra crunch. For extra flavor without points, add a pinch of smoked paprika to the almond flour mixture. The olive oil matters here—avoid strong, peppery oils that could overpower the delicate flavors.
Store prepped green beans in an airtight container with a paper towel to absorb moisture—keeps them crisp for 3 days in the fridge. For longer storage, freeze the coated beans on a parchment-lined tray before transferring to a bag for up to 2 months. Reheat in the oven at 375°F for 5-7 minutes until crispy again. This dish reheats beautifully, making it perfect for meal prep—just toss with a drizzle of olive oil before reheating to restore crispiness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes—just toss the beans, garlic, and olive oil on a sheet pan, roast, then finish with that almond flour dusting. Five minutes of prep, zero cleanup stress.
- Zesty Crunch Alert: Between the bright lemon zest and the nutty almond flour coating, every bite has this perfect contrast—crispy edges, tender inside, and a tang that makes you reach for seconds. (Yes, even on a Tuesday night.)
- Meal Prep MVP: These keep beautifully in the fridge for four days, so I make a big batch on Sundays and grab them for lunches or quick dinners. Reheat in seconds, and they taste just as good cold in salads.
- Budget-Friendly Flex: Green beans and garlic are cheap staples, and almond flour stretches further than you’d think. Honestly, I’ve served this at potlucks, date nights, and as a side for takeout—it’s my go-to when I need something reliable and delicious.
Step-by-step instructions for Weight Watchers string beans recipe
Here's how to create a crispy, flavorful green bean dish that fits a balanced eating plan.
Prepare and Blanch the Fresh Green Beans
Start by trimming the ends off the 1.5 pounds of fresh green beans, discarding any woody stems. Cut the beans into 2-inch pieces for even cooking. Bring a large pot of salted water to a rolling boil using about 1 teaspoon of the 0.5 teaspoon sea salt (save the rest for seasoning later).
Add the green beans and cook for exactly 3 minutes until they're bright green and tender-crisp. Use a slotted spoon to transfer them to an ice bath (a bowl of cold water with ice cubes) to stop the cooking process immediately. This preserves their vibrant color and crisp texture. Drain well before proceeding.
Create the Almond-Crumb Coating
In a medium bowl, combine the 0.5 cup almond flour, 0.25 cup ground almonds, 0.25 cup whole-grain breadcrumbs, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper. This mixture creates a flavorful, textured coating that adds satisfying crunch without excessive calories.
In a separate small bowl, whisk together the 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon zest, and 1 tablespoon lemon juice. The citrus elements brighten the flavor profile while keeping the dish light. Add the minced 2 cloves garlic to this mixture and set aside.
Toss and Roast for Maximum Crispiness
Preheat your oven to 425°F. In a large bowl, gently toss the blanched green beans with the oil mixture until they're evenly coated. Then add the almond-crumb mixture and toss again until each bean is fully covered. Spread the coated beans on a parchment-lined baking sheet in a single layer, leaving space between them for even browning.
Roast for 15-18 minutes until the edges are golden brown and the coating is crispy. You'll notice the beans develop a beautiful toasted color and the almonds become fragrant. Give them a gentle toss halfway through cooking to ensure even browning on all sides.
Finish with Fresh Herbs and Serve
Remove the roasted green beans from the oven and transfer them to a serving platter. Sprinkle with the 2 tablespoons chopped fresh parsley just before serving. The parsley adds a pop of color and freshness that complements the toasted almond flavors.
Serve immediately while the beans are still crispy and warm. This dish pairs beautifully with grilled chicken or fish for a complete, balanced meal. The combination of tender green beans with the crunchy almond coating creates satisfying texture while keeping the dish light and nutritious.
Pro Tips For Making Weight Watchers String Bean
- Trim Like a Pro: Snap the ends of green beans at a 45-degree angle—it’s faster than cutting and keeps them looking restaurant-fresh. I used to waste time trimming too much; now I just run my thumb along the stem to find the natural break point.
- Toast the Almond Flour: Heat the almond flour in a dry pan for 2-3 minutes before mixing—it deepens the nutty flavor and prevents that chalky aftertaste. Sounds weird, but it works: skip this, and your coating will taste bland.
- Sear the Beans First: Hit the green beans with high heat in olive oil for 3-4 minutes before adding garlic or lemon zest. This locks in crispness and makes the almond flour cling better. (Yes, even if you’re impatient like me.)
- Zest, Don’t Juice: Use only the outermost yellow layer of lemon zest—no pith, no bitter surprises. I learned this the hard way after overdoing it and ending up with a dish that tasted like soap. A microplane works best; skip the grater.
Best sauces and condiments for weight watchers string bean
Lemon-Garlic Sauce
Brighten your green beans with a quick lemon-garlic sauce made from the same citrus and garlic used in the coating.
Simmer 1 tbsp olive oil, 1 minced garlic clove, 1 tbsp lemon juice, and ½ tsp honey for 2 minutes—this adds a tangy, aromatic finish without extra points. Drizzle over the roasted beans just before serving to enhance their natural flavors. 🍋
Spicy Harissa Drizzle
For a bold kick, blend 1 tbsp harissa paste (like Burlap & Barrel), 1 tsp olive oil, and ½ tsp lemon juice into a smooth sauce. Spoon over the finished green beans for a smoky, spicy contrast that complements the almond crunch.
Start with ½ tsp harissa if you prefer mild heat. This adds just 1 point per serving, keeping it Weight Watchers-friendly.
Creamy Tahini Dressing
Mix 1 tbsp tahini, 1 tsp lemon juice, 1 tsp water, and a pinch of salt for a rich, nutty dressing. Drizzle lightly over the green beans for depth—tahini’s earthy flavor pairs beautifully with almonds.
This adds 2 points per serving but elevates the dish to restaurant-quality without heaviness. 🥜
Garlic-Butter Alternative
If you prefer a richer option, melt 1 tbsp butter with 1 minced garlic clove and a splash of lemon juice. Brush lightly over the roasted beans for a buttery finish—just 2 points per serving.
This works especially well if serving alongside protein like grilled salmon or chicken. Use unsalted butter to control sodium.
Fresh Herb Oil
Infuse 2 tbsp olive oil with 1 tbsp chopped parsley, 1 tsp lemon zest, and a pinch of salt by steeping for 10 minutes. Drizzle over the beans before serving for a fragrant, herbaceous touch.
This adds zero points and enhances the dish’s freshness. Store extra oil in the fridge for up to 5 days.
Nutrition facts
Frequently asked questions
Can I use frozen green beans instead of fresh?
Yes, but you'll need to adjust the prep. Thaw frozen beans completely and pat them very dry with paper towels to ensure the almond coating sticks. Skip the blanching step—simply toss thawed beans with the seasoned olive oil mixture first, then add the almond-crumb coating. Roast as directed, but watch closely after 12 minutes to prevent over-browning.
How do I make this recipe lower in points?
Reduce the almond flour to 0.375 cup and omit the breadcrumbs—this cuts 2 points per serving. Use just ground almonds for crunch and boost flavor with extra lemon zest. For even fewer points, skip the olive oil in the coating (just use 1 tsp in the sauce) and roast with 1 tsp cooking spray instead.
Can I prepare this ahead of time?
Assemble the coated beans up to 24 hours ahead and refrigerate uncovered on a wire rack. Roast straight from the fridge at 425°F for 18-20 minutes, adding 2-3 minutes to account for cold start. For meal prep, store in an airtight container with a paper towel to maintain crispness for 3 days—reheat in a 350°F oven for 5 minutes.
What's the best protein pairing?
Grilled lemon-herb chicken or baked cod work perfectly—both complement the almond-citrus flavors. For a vegetarian option, pair with chickpea salad (mix 1 cup cooked chickpeas, 1 tbsp tahini, lemon juice, and parsley) or whole-grain couscous. The beans' crunch contrasts beautifully with tender proteins or creamy grains.
Why did my coating turn greasy?
This usually happens when beans aren't fully dry or the oven isn't hot enough. First, ensure beans are completely drained and patted dry after blanching. Preheat oven to 425°F for at least 10 minutes before adding beans. If using frozen beans, thaw and dry them thoroughly. For extra crispiness, broil for 1-2 minutes at the end.