Recipe: Mediterranean Roasted Chicken Breasts with Tomatoes and Cannelini Beans
Summary: When 370 reviewers on Epicurious give a recipe four stars you know it HAS to be good. And it was.The first time I made it we LOVED it’s; a delicious combination of ingredients and a simple prep, what more could you ask for?
Ingredients
- 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 chili sauce*
- 1 teaspoon kosher salt
- 1 medium lemon, very thinly sliced
- 4 chicken breast halves, boned, but with skin left on (You can use the whole breast with skin and bones, if desired.)
- 2 15 ounce cans cannellini beans, rinsed and drained
- 2 pints cherry tomatoes. I like to use one pint of red and one of yellow or orange just to make it pretty
- 1 cup chopped fresh cilantro, divided
For instructions please visit: TheCafeSucrefarine.com
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
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