Herb Chicken with White Bean Salad

With the help of good quality canned white beans, this meal can be whipped up in minutes.  If you want to make the salad in advance, leave out the oil, vinegar and lemon juice until just prior to serving.  The chicken can also be made in advance, by this method or on a grill, and served cold. With sliced cucumbers and a bottle of white wine, it makes a perfect summer picnic. 

For the chicken:
1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
4 garlic cloves, minced
1 tablespoon dried Greek oregano
2 tablespoons olive oil
juice of 2 lemons (about ½ cup)
½ teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh mint leaves
2 teaspoons chopped fresh dill
½ teaspoon kosher salt
½ teaspoon black pepper

For the salad:

  1. 3-4 cups cooked and cooled white cannelini beans

  2. ½ cup crumbled feta cheese
    2 beefsteak tomatoes, diced
    ½ red onion, chopped
    ¼ cup fresh chopped basil leaves
    ¼ cup fresh chopped Italian flat leaf parsley leaves
    ½ teaspoon kosher salt
    ¼- ½ teaspoon black pepper
    splash of balsamic vinegar
    To marinate the chicken: Place the chicken, garlic, oregano, olive oil, lemon juice and red pepper flakes in a medium size glass or ceramic bowl. Set aside while you make the salad.  Do not marinate for more than one hour.

To make the salad: Place the beans, feta cheese, tomatoes, onion, basil, parsley, salt, pepper and vinegar in a large serving bowl and gently toss, being careful not to mash the beans. 

To cook the chicken: Sprinkle the chicken with the salt and pepper.  Place a large non- stick skillet over a medium high heat and when it is hot, add the chicken.  Cook for about 5- 7 minutes per side. Sprinkle with the mint and dill and serve immediately with the white bean salad.