Chicken with White Bean Salad
By Giant Eagle
Prep Time: 15 min.
Cook Time: 20 min.
Peel and finely dice red onion. Drain beans. Pick the basil leaves from the stems, tearing the large leaves into smaller pieces. Cut tomatoes in half. Season the chicken with ¼ teaspoon of salt and ¼ teaspoon black pepper.
In a large bowl, toss the beans with the onions, basil, tomatoes, vinegar, ¼ cup olive oil, ½ teaspoon salt, and ¼ teaspoon of black pepper. Set aside and let marinate.
Heat a large frying pan over medium-high heat. Once hot, add 2 teaspoons of olive oil and the chicken breasts. Sauté until golden brown, about 6 minutes, turn and cook on the second side until golden brown, about another 6 minutes. Reduce heat and cook until cooked through.* Serve the chicken with the bean salad.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 530, Fat 20g, Sat Fat 3g, Trans Fat 0g, Cholesterol 75mg, Sodium 810mg, Total Carbohydrate 36g, Fiber 8g, Sugars 3g, Protein 40g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free
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