This recipe is super simple and a breeze to prepare, especially if one does a little (and I mean little) prep work ahead of time. The flavors some together in a light, but satisfying way. A perfect warm weather, or frankly anytime, meal.
Chicken with Cannellini Beans and Roasted Red Peppers with Apple Vinaigrette Salad
2 boneless chicken breasts, about 6 oz each
2 t olive oil
salt and pepper
1 15oz. can Cannellini Beans, drained and rinsed
1/4 cup diced jarred roasted red bell peppers
2 T fresh lemon juice
1 T minced lemon zest
1 T chopped fresh parsley
1/4 t kosher salt
Season both sides of chicken breasts with salt and pepper. Heat oil in a sauté pan over medium-high heat. Add chicken and sauté for 5-6 minutes per side or until cooked through. Transfer chicken to plate and let rest for 5 minutes.
Combine beans, roasted peppers, lemon juice, zest, parsley and salt in a bowl.
Spoon bean mixture over chicken and serve.
Apple Vinaigrette Salad
1/4 cup apple juice
1 T balsamic vinegar
1 t Dijon mustard
1 t honey
1 T + olive oil
3 cups baby lettuces
1 small apple, diced (Fuji or Honeycrisp)
Place first five ingredients in a container with a tight fitting lid. Shake until well combined (adding more olive oil if you wish to desired consistency).
Place greens and diced apples in a bowl and toss with dressing. Serve.