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Herb-Marinated Chicken with White Beans

Serves 6
Time 2 hr 30 min
This herb-infused chicken dish can be enjoyed hot from the pan, at room temperature or chilled the day after cooking. It's a great addition to a salad, as a sandwich filling or tossed with bow-tie pasta and grape tomatoes for a quick summer pasta salad. From The Whole Foods Market Cookbook
Ingredients
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, finely chopped (1 1/2 teaspoons)
  • 3 tablespoons lemon juice
  • 1/4 cup chopped herbs, such as rosemary, parsley, tarragon and oregano
  • 1/4 teaspoon ground black pepper
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch slices or 1-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium red onion, thinly sliced in half-rings
  • 1 (15.0-ounce) can cannellini beans, drained and rinsed
  • 1/2 teaspoon fine sea salt
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Method

To prepare the marinade, in the bowl of a small food processor, place 1/4 cup of the oil, garlic, lemon juice, herbs, salt and pepper.

Blend all ingredients well until a smooth bright green paste is formed.

You may add a few spoonfuls of water to help this process if mixture looks too thick.

Transfer to a shallow dish or resealable bag and add chicken.

Toss to coat, then refrigerate, covered, for at least 4 hours or up to overnight.

Heat remaining 2 tablespoons olive oil in a large pan over moderate heat.

Add onion and cook until it begins to soften, about 4 minutes.

Add chicken, and allow to brown lightly without stirring initially.

Begin turning chicken and cook, stirring occasionally, until chicken is cooked through and brown all over, about 8 minutes.

Add beans and continue to cook until a light sauce forms around chicken pieces, about 2 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, finely chopped (1 1/2 teaspoons)
  • 3 tablespoons lemon juice
  • 1/4 cup chopped herbs, such as rosemary, parsley, tarragon and oregano
  • 1/4 teaspoon ground black pepper
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch slices or 1-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium red onion, thinly sliced in half-rings
  • 1 (15.0-ounce) can cannellini beans, drained and rinsed
  • 1/2 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.