Warm Chicken and Butter Bean Salad

Name: Warm Chicken and Butter Bean Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams butter beans, drained and rinsed; 2 stalks celery, diced; 59 milliliters chopped dill pickles; 2 Tbsps chopped fresh parsley; 1 Finely grated zest and juice of lemon; 1 liters mixed baby greens; 59 milliliters extra-virgin olive oil; 1 red onion, halved and sliced; 0 teaspoons red pepper flakes; 340 grams roasted peppers (red, yellow or a combination), drained and chopped; 680 grams skinless, boneless chicken breasts; 6 sprigs thyme

Warm Chicken and Butter Bean Salad is a gluten free and dairy free side dish. This recipe makes 4 servings with 442 calories, 43g of protein, and 19g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of butter beans, celery, chicken breasts, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.

Ingredients you will need

Lemon Zest

Parsley

Peppers

Pickles

Celery

Beans

Juice

Equipment you will use

Bowl

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes.

Ingredients you will need

Red Pepper Flakes