🍽️

Lemon-Garlic Chicken Thighs over Beans

Course
Dinner
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • 🚨 Check out the leftover alert at the end of this recipe!
  • 🐓 You're making extra chicken in this recipe for the BLTA Chicken Salads.

Ingredients:

  • 1 (28-ounce) can or 2 (14-ounce) cans cannellini beans, drained
  • 20 garlic cloves (about 2 heads of garlic), smashed
  • ⅓ cup white wine or vegetable or chicken stock
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
  • ½ teaspoon red-pepper flakes
  • salt and black pepper
  • 8 boneless skinless chicken thighs
  • ½ lemon, juiced
  • 3 green onions

Directions:

  1. 🔪 Veg Prep
    1. Drain and rinse beans. Store in an airtight container if doing ahead.
    2. Peel and smash garlic (example). Store in an airtight container if doing ahead.
    3. Trim green onions, white and light green parts thinly sliced. Store in an airtight container if doing ahead.
  2. Instant Pot
    1. Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in an instant pot. Season with salt and pepper.
    2. Nestle chicken thighs over the beans and season the chicken with salt and pepper.
    3. Cover and set the pot to high pressure for 15 minutes (vent closed). Release pressure once the timer goes off.
  3. Serve
    1. Lay 1-2 chicken thighs per plate. Store the rest of the chicken to chop up and serve with the BLTA Chicken Salads.
    2. Stir the lemon juice and most of the scallions into the beans.
    3. Serve the beans over of the chicken, and sprinkle what is left of the green onions over the dish.

Reheat Options

  1. Microwave beans covered with a damp paper towel for 1.5-2 minutes.

🚨Leftover Alert

  1. Enjoy any leftover beans cold or warmed. Great to eat with any leftover meatballs or rice from dinner 2.
  2. Chop up the extra chicken to serve with the BLTA Salads.