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Lemon chicken with white beans and stuffed peppers

5
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
Tomato-stuffed bell peppers, lemony chicken, and white beans flavored with basil and olives—all cooked in one pan—make this dish a go-to weeknight meal. This recipe uses flavorful, rich-tasting chicken thighs, which don’t dry out quite as easily as chicken breasts thanks to their higher fat content. Here, we’ve called for using sweet red, orange, or yellow bell peppers; you can use whatever color that you like or that’s available in your grocery store. Cannellini beans, also referred to as white kidney beans, have a silky texture and nutty flavor that complements the rest of the flavors in this dish.

Ingredients

Cooking spray

1 spray(s)

Bell pepper

2 item(s), medium, assorted-color red, orange, or yellow

Tomato

4 small, cored and halved

Garlic

3 clove(s), sliced

Red onion

1 small, cut into 8 wedges

Uncooked skinless boneless chicken thigh

20 oz, 4 (5-ounce thighs)

Dried oregano

½ tsp

Table salt

¾ tsp

Black pepper

¼ tsp

Lemon

1 item(s), medium, cut into 4 slices

Olive oil

1 Tbsp

Olive oil

1 tsp

Canned cannellini beans

15 oz, (1 can), rinsed and drained

Basil

⅓ cup(s), fresh, lightly packed, roughly torn

Olives

8 olive(s), medium, black variety, pitted and coarsely chopped

Instructions

  1. Preheat oven to 400°F. Spray large rimmed sheet pan with nonstick spray.
  2. Slice bell peppers in half lengthwise, cutting through middle of each stem, leaving stems intact; scrape out seeds. Place 1 tomato half inside each pepper half; sprinkle with garlic. Place bell peppers and remaining 4 tomato halves on one side of prepared pan.
  3. Place onion on other side of pan; arrange chicken on top of onion. Sprinkle peppers and chicken with oregano, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Place lemon slices on top of chicken. Drizzle peppers and chicken with 1 tablespoon oil.
  4. Roast until chicken is cooked through and edges of peppers are lightly browned, 30–35 minutes.
  5. Remove pan from oven and transfer chicken and stuffed peppers to plate. Add remaining 1 teaspoon oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper to pan. Using wooden spoon, break up tomatoes; add beans and stir to combine with onion. Return chicken to pan and roast until beans are heated through, about 5 minutes. Stir basil and olives into bean mixture. Serve chicken with stuffed peppers and bean mixture.
  6. Serving size: 1 chicken thigh, 1 stuffed pepper, and about 1/2 cup bean mixture

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