- 4
Ingredients
- Ingredients for the chicken:
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, pressed
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon sriracha chili sauce*
- 1 teaspoon kosher salt
- 1 medium lemon, very thinly sliced
- 4 chicken breast halves, boned, but with skin left on (You can use the whole breast with skin and bones, if desired.)
- 2 15 ounce cans cannellini beans, rinsed and drained
- 2 pints cherry tomatoes. I like to use one of yellow or orange just to make it pretty
- 1 cup chopped fresh cilantro, divided
- Ingredients for the sauce:
- 1/2 cup plain yogurt or Greek yogurt
- 1 medium ripe avocado, smoothly mashed
- Juice of 1 lemon
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon sea salt
Preparation
Step 1
Directions:
1. Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.
2. Heat 1 tablespoon of olive oil in a large sauté pan. Rub each chicken breast with about 2 teaspoons of the olive oil/spice mixture. Place in heated pan, skin side down and sauté for several minutes until skin is golden brown. Remove from pan and place in a large oven-safe dish.
3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices and 1/2 cup cilantro, stirring gently to coat. Add to dish with chicken, surrounding chicken, but not covering. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with 1/2 cup cilantro. Serve with Greek yogurt sauce.
Directions for the Greek yogurt sauce:
1. Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.
Directions:
1. Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.
2. Heat 1 tablespoon of olive oil in a large sauté pan. Rub each chicken breast with about 2 teaspoons of the olive oil/spice mixture. Place in heated pan, skin side down and sauté for several minutes until skin is golden brown. Remove from pan and place in a large oven-safe dish.
3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices and 1/2 cup cilantro, stirring gently to coat. Add to dish with chicken, surrounding chicken, but not covering. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with 1/2 cup cilantro. Serve with Greek yogurt sauce.
Directions for the Greek yogurt sauce:
1. Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.
Directions:
1. Preheat oven to 450°F. Mix first 9 ingredients in medium bowl.
2. Heat 1 tablespoon of olive oil in a large sauté pan. Rub each chicken breast with about 2 teaspoons of the olive oil/spice mixture. Place in heated pan, skin side down and sauté for several minutes until skin is golden brown. Remove from pan and place in a large oven-safe dish.
3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices and 1/2 cup cilantro, stirring gently to coat. Add to dish with chicken, surrounding chicken, but not covering. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with 1/2 cup cilantro. Serve with Greek yogurt sauce.
Directions for the Greek yogurt sauce:
1. Combine all ingredients. If preparing ahead, cover with plastic wrap and refrigerate.
Serves 4-6 depending on how large the chicken breasts are.