Chicken Breasts With Turkish White Bean Salad
|Canned cannellini beans||15 1⁄2 Ounce, drained, rinsed (1 Can)|
|Bell pepper||1 Small, seeded and chopped|
|Red onion||1 Small, diced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Boneless, skinless chicken breast halves||4|
|Ground cumin||1⁄4 Teaspoon|
Combine the beans, bell pepper, onion, parsley, lemon juice, oil, garlic, and 1/8 teaspoon of the salt in a large bowl.
Set aside at room temperature.
Sprinkle the chicken breasts with the cumin and the remaining 1/8 teaspoon salt.
Spray a large nonstick skillet with nonstick spray and set over medium heat.
Add the chicken breasts and cook, turning once, until the chicken is tender and just cooked through, about 10-12 minutes.
Transfer the chicken to serving plates and top with the bean salad.