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Chicken Breasts With Turkish White Bean Salad

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  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
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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