Healthy Recipes

Recipe Of The Month: Crispy Chicken Breast

Recipe Of The Month: Crispy Chicken Breast
Calories 461
Protein 37g
Fat 23g
Carbs 37g
Sugar 23g

Try this chicken-and-bean dish shipped from Boston that has fed the monster appetite of New England Patriots' tight end Rob Gronkowski on more than one occasion.

Crispy Chicken Breast With Gigante Beans, Vidalia Onions, Capers, and Lemon Sauce
You'll need
  • 1 tbsp coconut oil
  • salt and pepper to taste
  • 1 skin-on chicken breast
  • 1 cup canned gigante beans
  • 1 medium carrot (large dice)
  • 1 small white onion (large dice)
  • 1 celery stalk (large dice)
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1/2 tsp xanthan gum
  • 1/4 vidalia onion (sliced thin lengthwise)
  • 1 tbsp capers (rinsed)
  • 6 parsley leaves
1. For Chicken: Preheat oven to 350°.
2. Put a medium sauté pan on high heat and add coconut oil. Season skin-side of chicken breast with salt and pepper.
3. Add chicken to hot pan, skin-side down. Let chicken cook for about 1 minute on high heat. Turn down to medium heat and cook chicken until skin is brown and crisp.
4. Season non-skin side of chicken breast with salt and pepper, flip and cook for about 1 minute on medium heat.
5. Transfer chicken to baking tray and place in oven for 10–12 minutes; 
let it rest.
6. For Gigante Beans: Add beans to a pot. Cover with 4 quarts water. Add carrot, white onion, and celery.
7. Cook on medium heat for 11/2–2 hours. Taste. Beans should be creamy in texture. Transfer to a metal mixing bowl 
to cool.

8. For Lemon Sauce: In a blender, add lemon juice and a pinch of salt. Blend on medium speed. While blending, slowly incorporate olive oil, then xanthan gum. Blend for another minute and reserve. Set aside until using.
9. To Assemble Dish: Heat beans and Vidalia onion in a sauté pan with olive oil, salt, and pepper. Once hot, place in the middle of a plate.
10. Return chicken to oven and briefly reheat. Once hot, cut chicken in three. Place chicken on top of bean mixture.
11. Scatter capers around plate. With a spoon, drizzle lemon sauce around plate. Sprinkle parsley on chicken. Drizzle olive oil on top of chicken and around plate. Serve.