Tuesday, December 4, 2012

Easy Italian Chicken with Greek Garbanzo Bean Salad



You cannot fail with this recipe. Cannot. Cannot. Even if you wanted to.

My husband wanted to start eating baked or grilled chicken for lunch, rather than eating something fried, oily and unhealthy from the cafeteria at his workplace. So I needed something with a lot of flavor,  that wasn't fattening and easy to eat. Something healthy and filling.

I found this Italian chicken recipe and it was like child's play. And delicious, too! I cooked it the night before and stuck it in a storage container in the fridge along with the marinade I cooked it in, so it could absorb more moisture while it sat in the fridge overnight. The result? Very juicy chicken, despite baking for an hour in the oven. I also spooned the marinade over the chicken halfway through baking time.

But a chicken breast was not enough. Instead of adding pasta or turning it into a sandwich I paired this with this Greek Garbanzo Bean Salad. I messed with the measurements a little but it turned out great. And since the flavors were similar, I sliced up the chicken and stuck all of it in one box.

If you decide to make this, enjoy!

ps - I apologize for the quality of the photos, I took them with my phone.

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