Chicken With Beans and Something Spicy

Who says getting a workout is impossible while under the weather? With all this coughing and blowing my nose, my stomach is this shy of a washboard.

Or, it might just be the fog in my head causing hallucinations.

THAT explains seeing Jude Law holding a garden hose and wearing a tutu in the women’s restroom today.


Take the Dayquil away from me.

Pan-Seared Chicken with Greens Beans and Beets:

What it took for 2:

* 2 chicken breasts, pounded out thinly

* 1 pound green beans

* 3 small beets, scrubbed clean and cut into bite sized pieces

* 3/4th cup whole wheat breadcrumbs

* 1/4th tsp paprika

* pinch of cayenne pepper

* 1 Tbs. Penzeys Arizona Dreaming spice

* 4 Tbs. extra virgin olive, divided

* coarse salt and freshly ground pepper

Preheat your oven to 400. On an aluminum-lined baking sheet, toss the beets with a smidge of extra virgin olive oil and arrange them in a single layer. Roast for 30 minutes. Check them and see if they need a few more minutes.

In a medium skillet, heat 2 Tbs. oil over medium. Sprinkle both sides of the chicken with the Arizona Dreaming spice, salt and pepper. Add to the pan and sear until browned on both sides and done in the center, about 10 minutes total. Remove chicken from pan and set aside to rest.

If needed, add a smidge more oil to the pan and toss in the green beans. Saute until crisp-tender, about 4 minutes.

In the meantime, toss the breadcrumbs with 2 Tbs. oil, paprika and cayenne. Bake until golden and crisp. (You can do this once your beets are done!)

To serve, top a chicken breast with the green beans, beets and breadcrumbs. Garnish with some parsley and parmesan if you’re feeling scandalous. And you are.


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