Dinner tonight: Pinto beans, chickpeas, bell peppers, onions, carrots, and spinach with a big blend of spices, olive oil, lemon zest, and a boneless, skinless chicken breast tender on the side
by foxyplatypus
1 Comment
foxyplatypus
Ingredients and Instructions:
2 cans (15 oz each) pinto beans, drained and rinsed
1 can chickpeas (15 oz), drained and rinsed
7-8 boneless, skinless chicken breast tenders (or however many you want. Tenders are about 3 oz each compared to breasts, which are often 8 or more)
1/4 red onion, finely diced
1/2 Vidalia/sweet onion, diced
1/2 red bell pepper, diced large
1/2 green bell pepper, diced large
1/2 large carrot, peeled and then shaved
2 large handfuls baby spinach
Zest of half a lemon
6-7 tbsp EVOO
2 tbsp minced garlic
1 tbsp honey
1 tsp Better Than Bouillon, vegetable
Sea salt to taste
1 tbsp cumin
1 tbsp Aleppo pepper powder (crushed red pepper is a fine substitute)
1 tsp each cinnamon, dried basil, ginger, and white pepper
1/2 tsp allspice
1. Preheat oven to 335° F. Prep a large ceramic baking or casserole dish with 2 tbsp olive oil on the bottom.
2. In a pan on medium-high, brown the chicken tenders in 2 tbsp olive oil. Season with salt. Do NOT cook through–they should still be quite pink inside. Remove from heat after browning.
3. Combine remaining olive oil and all other ingredients and spices in a large mixing bowl, and stir well.
4. Place each chicken tender in baking dish. Leave space between them. Pour over the olive oil from the pan.
5. Add beans and veg mixture to baking dish, covering the chicken. Bake for 28-30 minutes.
6. Top with more lemon zest if desired, serve with bulghur or couscous, or just enjoy as-is.
1 Comment
Ingredients and Instructions:
2 cans (15 oz each) pinto beans, drained and rinsed
1 can chickpeas (15 oz), drained and rinsed
7-8 boneless, skinless chicken breast tenders (or however many you want. Tenders are about 3 oz each compared to breasts, which are often 8 or more)
1/4 red onion, finely diced
1/2 Vidalia/sweet onion, diced
1/2 red bell pepper, diced large
1/2 green bell pepper, diced large
1/2 large carrot, peeled and then shaved
2 large handfuls baby spinach
Zest of half a lemon
6-7 tbsp EVOO
2 tbsp minced garlic
1 tbsp honey
1 tsp Better Than Bouillon, vegetable
Sea salt to taste
1 tbsp cumin
1 tbsp Aleppo pepper powder (crushed red pepper is a fine substitute)
1 tsp each cinnamon, dried basil, ginger, and white pepper
1/2 tsp allspice
1. Preheat oven to 335° F. Prep a large ceramic baking or casserole dish with 2 tbsp olive oil on the bottom.
2. In a pan on medium-high, brown the chicken tenders in 2 tbsp olive oil. Season with salt. Do NOT cook through–they should still be quite pink inside. Remove from heat after browning.
3. Combine remaining olive oil and all other ingredients and spices in a large mixing bowl, and stir well.
4. Place each chicken tender in baking dish. Leave space between them. Pour over the olive oil from the pan.
5. Add beans and veg mixture to baking dish, covering the chicken. Bake for 28-30 minutes.
6. Top with more lemon zest if desired, serve with bulghur or couscous, or just enjoy as-is.
Edited for format.