This chicken recipe is as delicious and healthy as it gets. It’s the perfect meal for lunch and after a workout, considering the good amounts of protein it contains. Check it out below and let us know what you think.
Feeds: 4 People
Time: 45 minutes
- Four 6-Ounce Chicken Breasts
- 1 Sweet Onion (Chopped)
- 1 Red Pepper (Chopped)
- 2 Cups Cherry Tomatoes
- ¾ Cup Chicken Stock (Low Sodium)
- ¼ Cup Dry White Wine (Like Pinot Grigio)
- One 15-Ounce Can White Beans (Washed and Drained)
- 3 Garlic Cloves (Chopped)
- 2 Tbsp Olive Oil
- ¼ Tsp Red Chili Flakes
- 2 Tbsp Fresh Parsley (Chopped)
- Salt and Black Pepper
First, season the chicken breasts with salt and pepper on both sides. Turn your oven on medium-high heat and put a large pan on it. Add olive oil to the frying pan and when it’s hot enough, add the chicken breasts. Cook them until they become golden-brown (six minutes on each side should be enough). Remove the chicken breasts when they are done and put aside.
Reduce the heat to medium and in the same pan, add the chopped onion and bell pepper. Keep stirring them and cook about 5 minutes, until they’re softened. Add the garlic, red chili flakes and cook for another 2 minutes while stirring. Pour in the chicken stock, wine, and stir again with a wooden spoon so any brown bits that may have formed in the bottom is scraped. After that add the tomatoes and beans , then let simmer.
Take the chicken we put aside and add it back in the pan. Scoop some of the tomatoes and beans on top of it and let it simmer on medium-low for about 15 minutes. The chicken should be cooked and the beans with tomatoes should form a saucy mixture. Serve the chicken with the sauce and sprinkle with some fresh parsley to better enjoy this delicious recipe!