Mediterranean Chicken and Garbanzos

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

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Servings 6

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ingredients 15
Prep Time 15 min
Total Time 1 hr 15 min

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

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Directions

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

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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.