This recipe is one of my favorites. It is easy to put together for weeknight supper and even better for leftovers. I sometimes put mine on top of a bed of spinach or arugula to add some greens. I have also added fresh spinach to the mixture of white beans and tomatoes, you really can’t go wrong or mess this up! If you want the recipe to be dairy free you can simply add sliced or chopped avocado to top off your dish instead of the Avocado Crema, but the crema is fantastic and only takes an additional minute to put together with the help of a Cuisinart or Ninja.
Mediterranean Chicken with White Beans, Tomatoes
⅓ cup extra-virgin olive oil
4 garlic cloves, pressed
1 teaspoon smoked paprika
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon sriracha
1 teaspoon kosher salt
1 medium lemon, thinly sliced
2 15 ounce cans navy beans, rinsed and drained (any type of white or garbanzo beans can be used, but I prefer navy because they are smaller than most)
2 pints cherry tomatoes (or one large container)
1/2 cup chopped fresh cilantro (add most of this to dish during baking and other for garnish)
Boneless, skinless chicken breasts (either halved or tenders)
Preheat oven to 450. Combine first nine ingredients in a small bowl. Add white beans and tomatoes to casserole dish, add the majority of the spice combination to casserole dish. Rub the remainder of the spice mixture on the chicken. Place chicken on top of white beans and tomatoes, then top with the thinly sliced lemons. Bake for 20-25 minutes depending on how thick your chicken is and how your oven cooks.
While your dish is in the oven you can easily whip up the avocado crema. I combine all of the ingredients in my mini-food processor, and it’s all done.
1 small carton of F. Free Greek yogurt
Juice of 1 lemon
2 teaspoons olive oil
½ teaspoon sea salt
Enjoy!! And thanks to my friend Catherine for the recipe inspo!