Thursday, May 1, 2014

Mediterranean Roasted Chicken Breasts With Tomatoes And Cannellini Beans

A delicious chicken dish rubbed in olive oil and warm spices, then has a little heat, which I like the best, then roasted tomatoes, cannellini beans, and the refreshing taste of the lemon on top, makes this dish so good with the burst of flavors after roasting. Then to top if off if desired yo can make a greek yogurt dipping sauce with avocados, lemon, sea salt and olive oil. Now this is a dish when I found it, I had to try because every element in this dish screams comfort food to the max..Make a nice big salad and loaf of Italian bread and their you have a perfect meal..It is a one pot dish roasted in the oven. the best part is the nice crisp coated in the spices and so juicy and tender on the inside. This recipe is a keeper for me!!!!

Ingredients For The Chicken:

⅓ cup extra-virgin olive oil or olive oil 
4 garlic cloves, minced 
1 teaspoon smoked paprika 
1 teaspoon coriander 
1 teaspoon oregano 
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon sriracha chili sauce, or 1/2 teaspoon red pepper flakes
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. ( 1 pint of red and 1 pint of yellow or orange tomatoes)

1 cup chopped fresh cilantro, divided

Ingredients For The Sauce:

½ cup plain yogurt or Greek yogurt
1 medium ripe avocado, smoothly mashed
Juice of 1 lemon 
2 teaspoons extra virgin olive oil 
½ teaspoon sea salt

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.

recipe from:

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