Chicken Breasts With Turkish White Bean Salad Recipe
Ingredients
| Cannellini beans | 1 Can (10oz), drained, rinsed | |
| 1 small bell pepper, seeded and chopped | ||
| Red onion | 1 Small, diced | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Lemon juice | 14 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/4 Teaspoon | |
| 4 skinless boneless chicken breast halves | ||
| Ground cumin | 1/4 Teaspoon | |
Directions
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.
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.
Chef
