One-Pan Roasted Tomatoes and Chicken with White Beans

I had some boneless skinless chicken breasts I needed to use, a pint of grape cherry tomatoes on the counter, and I remembered a recipe that I had bookmarked awhile back.

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-with-white-beans-and-tomatoes?utm_medium=yummly&utm_source=yummly&utm_campaign=yummly

I didn't follow exactly, but it was close, and tasted great.  This is one I want to remember.

Everything went right into the pan, I didn't even use a bowl to put it together.

First, add 1 can drained and rinsed Great Northern Beans, then the tomatoes.  Throw in 4 sprigs fresh thyme and two smashed cloves of garlic.  Season with salt, pepper, and red pepper flakes.


Use a tablespoon of olive oil, and mix together.
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After patting the chicken dry, I drizzled olive oil over them and seasoned with salt and pepper before placing on top of the vegetables in the pan.



I put the pan in a 425 Fahrenheit oven.  I ended up cooking it for 30 minutes until the chicken was done.


This was so easy and quick, with lots of flavor.  It just went into the weeknight dinner rotation.




One Pan Roasted Tomatoes and Chicken with White Beans

1 can Great Northern Beans, drained and rinsed
1 pint grape cherry tomatoes
2 cloves garlic, peeled and smashed
4 sprigs fresh thyme
1 generous pinch red pepper flakes
1/4 tsp salt
Several grinds black pepper
1-2 tablespoons olive oil
2 boneless skinless chicken breasts

Preheat the oven to 425 Fahrenheit 

Add the beans through the black pepper to an ovenproof sauce or roasting pan.  Add one Tablespoon olive oil and mix together.

Dry the chicken and place on top of the vegetables.  Drizzle with olive oil and season with salt and pepper.  Roast for 20-30 minutes until the chicken breasts are done and the juices run clear.





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