We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Mediterranean Chicken and Garbanzos

(1)
  0 reviews
  • 15 min prep time
  • 1 hr 15 min total time
  • 15 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Looking for delicious Mediterranean meal combining chicken and beans? Then check out this hearty dinner recipe ready in just about an hour!

Ingredients

6
bone-in chicken breast halves, skin removed if desired
2
tablespoons margarine or butter
1/2
teaspoon grated lemon peel
1/2
teaspoon ginger
1/4
teaspoon cinnamon
1/4
teaspoon pepper
1/8
teaspoon crushed red pepper flakes
2
garlic cloves, minced
1
(15-oz.) can garbanzo beans, drained, rinsed
1
(9-oz.) pkg. frozen baby lima beans in a pouch
1/2
cup kalamata or ripe olives, halved, pitted
1/4
cup sliced green onions
2
tablespoons chopped fresh cilantro
1/4
cup lemon juice
2
tablespoons olive oil or vegetable oil

Steps

  • 1 Heat oven to 350°F. Place chicken breasts, meaty side up, in ungreased 13x9-inch (3-quart) baking dish.
  • 2 In small saucepan, melt margarine over low heat. Stir in lemon peel, ginger, cinnamon, pepper, crushed red pepper flakes and garlic. Brush mixture over chicken. Bake uncovered at 350°F. for 45 minutes.
  • 3 Meanwhile, in medium bowl, combine remaining ingredients. Spoon over chicken in baking dish. Cover; bake an additional 15 minutes or until chicken is fork tender and juices run clear. Arrange chicken on serving platter. Spoon bean mixture over chicken; drizzle with pan juices remaining in baking dish.
  • 1 Heat oven to 350°F. Place chicken breasts, meaty side up, in ungreased 13x9-inch (3-quart) baking dish.
  • 2 In small saucepan, melt margarine over low heat. Stir in lemon peel, ginger, cinnamon, pepper, crushed red pepper flakes and garlic. Brush mixture over chicken. Bake uncovered at 350°F. for 45 minutes.
  • 3 Meanwhile, in medium bowl, combine remaining ingredients. Spoon over chicken in baking dish. Cover; bake an additional 15 minutes or until chicken is fork tender and juices run clear. Arrange chicken on serving platter. Spoon bean mixture over chicken; drizzle with pan juices remaining in baking dish.

Expert Tips

Greek kalamata olives, packed in a wine vinegar brine, are purple-black in color and typically found in Greek salad. To remove the pit, use a cherry pitter. Or, lay the side of a chef's knife over the olive and apply pressure to the knife with your hands. The pit should pop out.

Accompany the chicken with warmed pita bread and a Greek salad of romaine lettuce, tomato wedges and feta cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
2g
10%
Cholesterol
75mg
25%
Sodium
370mg
15%
Total Carbohydrate
21g
7%
Dietary Fiber
6g
24%
Sugars
1g
1%
Protein
33g
33%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved