Thai Chicken

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1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

2 teaspoons Thai seasoning

Olive oil cooking spray

1 cup yellow onion, diced

1 teaspoon crushed garlic

1/2 (8-ounce) package fresh sliced white mushrooms

1 (16-ounce) package frozen cut green beans, thawed (recommended: Birds Eye)

1/4 cup low-sodium chicken broth chicken stock

1 (14-ounce) can lite coconut milk (recommended: A Taste of Thai)

1 lemon, zested

Freshly chopped cilantro leaves, for garnish