Whenever I want a healthy, protein-rich meal, I turn to this recipe. I tore this recipe out of Real Simple magazine (one of my favorites!) several months ago and have already made it three times. It’s a simple baked dish that is comprised of chicken, cannellini beans, and tomatoes. Baking the chicken with some garlic, herbs, and chicken broth makes it super moist and so flavorful. It’s also incredibly easy to make and requires very minimal prep work, so it’s perfect for busy weeknights!
Chicken with White Beans & Tomatoes
- 2 (15.5-ounce) cans cannellini beans, rinsed and drained
- 1 pint grape tomatoes
- 4 sprigs fresh thyme, or 1 teaspoon dried thyme
- 4 sprigs fresh oregano, or 1 teaspoon dried oregano
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 2 boneless skinless chicken breasts
- ¼ cup dry white wine or chicken broth
- Chicken broth
- Heat oven to 375° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pat the chicken dry and place on top of the bean mixture. Drizzle the remaining tablespoon of oil over the chicken; season with ½ teaspoon salt and ¼ teaspoon black pepper. Pour the white wine (or chicken broth) into the baking dish and then add enough chicken broth so that the liquid is approximately ¼ inch deep.
- Bake until the chicken is golden and cooked through, approximately 35 to 45 minutes, or until it registers 165 degrees F.
Source: adapted from Real Simple Magazine, January 2011
Chicken with mushrooms and green beans is one of my favorite things to make when I want a delicious dinner that can be prepared in less than 30 minutes. This recipe is perfect for a weeknight meal – it’s well-balanced, low-calorie and so tasty. This dish is seasoned with salt & pepper, butter, olive oil, lemon juice and parsley – simple, fresh-tasting flavors. The recipe comes from one of my favorite cooking magazines, Everyday Food, by Martha Stewart. In my opinion, you can never go wrong when you make one of Martha’s recipes, and this one is no exception! I recommend serving this with a simple green salad, crusty bread, or over white or brown rice. Enjoy!
Chicken with Mushrooms and Green Beans
- 1 pound green beans, trimmed
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, pounded to a half-inch thick & sliced in half
- Kosher salt and ground pepper
- 10 ounces white (or cremini) mushrooms, trimmed and quartered
- 3 tablespoons butter
- 3 tablespoons fresh lemon juice
- ½ cup fresh flat-leaf parsley, chopped
- Set a steamer basket in a large saucepan and fill with enough water to come just below the basket. Bring the water to a boil, add the green beans, cover the pot with a lid, and reduce the heat to a simmer. Cook until crisp-tender, 4 to 6 minutes.
- Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high. Season the chicken with salt and pepper. Working in batches, cook the chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and loosely tent with aluminum foil (reserve skillet).
- Place the mushrooms and 1 tablespoon of butter in the skillet. Season the mushrooms with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, about 7 minutes. Remove the pan from the heat, and stir in the remaining 2 tablespoons butter, lemon juice, and parsley. Top the chicken with the mushroom mixture, and serve it alongside the green beans (alternatively, you can mix the green beans in with the mushrooms).
Source: slightly adapted from Everyday Food Magazine, November 2008 (Martha Stewart)
This is a great recipe for an easy and healthy weeknight dinner. I made it a few nights ago and really enjoyed it. There is a nice mixture of flavors and textures in this dish that complement each other well. I’ve always liked “one pot meal” recipes because they tend to be easy to make and easy to clean up. This particular recipe has vegetables (broccoli and onions), protein (chicken), and grains (couscous), making it a well balanced meal. In addition, it has toasted almonds, raisins, and parsley for a little crunch and extra flavor. Enjoy!
- ¼ cup extra-virgin olive oil
- 1 pound skinless, boneless chicken breasts
- Salt and pepper
- 3 cups chicken broth
- One 10-ounce box couscous
- 1 onion, finely chopped
- 1 head broccoli, broken into small florets
- ½ cup raisins
- ¼ cup chopped flat-leaf parsley
- 1/3 cup sliced almonds, toasted
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserve the skillet.
- Meanwhile, in a large saucepan, bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.
- In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.
Source: Everyday with Rachael Ray Magazine, December/January 2010
Published June 10, 2010
Tags: chicken, lemon, peas
Lemony Couscous with Peas and Chicken
Last night I was looking through my recipes and trying to find something that would be easy and quick to make, inexpensive, and healthy. I chose this recipe for Lemony Couscous with Chicken and Peas, and it turned out to be the perfect weeknight meal. One thing I like about this recipe is that it incorporates vegetables (peas), protein (chicken) and grains (couscous) all in the same pot (and one pot = less dishes! :) ). The lemon and parsley add freshness to the dish, and the garlic and onions give it lots of flavor. Enjoy!
Lemony Couscous with Peas and Chicken
- ½ rotisserie chicken
- 1 ½ Tbsp butter
- 1 ½ Tbsp olive oil
- ¼ cup white or yellow onion, finely diced
- 1 clove garlic, minced
- 1 ¼ cups chicken broth
- 2 wide strips of lemon peel, plus additional zest for garnish (I used lemon zest instead of strips)
- 1 ½ cups frozen peas
- 1 cup whole wheat couscous (my grocery store didn’t have whole wheat couscous so I just used regular)
- 2 Tbsp lemon juice
- 2 Tbsp parsley, chopped
- Salt and pepper
- Skin and debone ½ a rotisserie chicken. Shred meat and set aside. Reserve any drippings from the carton.
- Heat butter and olive oil over medium-high heat. Add onion and cook until softened. Stir in garlic and cook 1 minute. Add broth and drippings to pan and bring to boil. Stir in lemon peel and peas and return to a boil. Stir in couscous and stir and add chicken. Cover and turn off heat. Let sit for 7 minutes.
- Add lemon juice and salt & pepper to taste. Fluff with a fork. Divide into bowls and serve garnished with parsley and additional lemon zest.
Source: Confections of a Foodie Bride Blog; Originally adapted from Everyday Food, May 2010
Grilled Chicken Fajitas
Happy Cinco de Mayo! To celebrate, I made chicken fajitas. I used this recipe from Annie’s Eats, and I really liked it. The marinade is wonderful. I will definitely be making these fajitas again, the next time I am in the mood for Mexican food! I made a couple of modifications to the recipe. The recipe calls for a jalapeño, but I omitted it, and I think the marinade was just fine without it. I also used fresh Italian parsley instead of cilantro. The parsley gave the fajitas a bit of freshness, which I really liked. But I’m sure that cilantro would be good too! Eric grilled the fajitas indoors, on a cast iron grill pan, and it worked really well. We received this grill pan as a wedding gift from Williams Sonoma, and highly recommend it. But you could also use a charcoal or gas grill. As a side dish, I made rice with black beans and corn, and it went very well with the fajitas. Enjoy!
Grilled Chicken Fajitas
- 1/3 cup freshly squeezed lime juice
- 6 tbsp. vegetable oil, divided
- 3 cloves garlic, minced or pressed
- 1 tbsp. Worcestershire sauce
- 1½ tsp. brown sugar
- 1 jalapeño, seeded, ribbed and diced (optional)
- 1½ tbsp. minced fresh cilantro or parsley
- 1 tsp. salt
- ¾ tsp. pepper
- 2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1½ lbs.
- 1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
- 2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
- 8-12 (6-inch) flour tortillas
- In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Reserve ¼ cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.
- Heat a cast iron grill pan over medium-high heat. Using a paper towel, carefully brush the grill pan generously with vegetable oil several times to ensure that it is well-oiled.
- Remove the chicken breast halves from the marinade and transfer to the grill pan; discard the left over marinade. Cook the chicken until it is well browned and has nice grill marks, 4-6 minutes. Using tongs flip the chicken over and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.) When the chicken is done, transfer it to a large plate and tent with foil to keep warm.
- Place the onion rounds and peppers on the grill pan. Cook the onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the vegetables are done, transfer them to the plate with the chicken.
- Cook each tortilla, one at a time, on the grill pan until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil to keep warm.
- Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.
Recipe adapted from: Annie’s Eats blog; Originally from: The Way the Cookie Crumbles Blog and Cook’s Illustrated
The cast iron grill pan always creates really nice grill marks.