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Seared Chicken Bean Salad

Servings 5

Ingredients

  • 5 chicken thights
  • 1 can red kidney beans
  • 1 can white kidney beans
  • 1 can garbanzo beans
  • 1 can pinto beans
  • 1/2 red onion
  • 5 mini cucumbers (around 2.5 cups)
  • 1 jar roasted bell pepper (1 cup chopped) or 1 red bell pepper
  • 1 cup feta cheese
  • 1/4 cup chopped parsley
  • 1 lemon, juiced
  • pinch of sea salt
  • 1.5 tbsp olive oil
  • .5 tbsp butter
  • .5 tbsp garlic powder

Instructions

  1. Add butter to a cast iron pan. set to medium heat.

  2. Pat the chicken thighs dry. Add garlic powder, sea salt and other seasonings.

  3. Sear on one side and turn down the heat a little. Cook for around 5-7 min each side until no longer pink on the inside.

  4. Chop the cucumber, parsley, roasted pepper and onion. Rinse and drain all cans of beans.

  5. Add the beans, vegetables, and feta cheese to a bowl. Toss. Add 1.5 tbsp olive, 1 juice of lemon, sea salt and other seasonings.

  6. Separate out into 5 meal prep containers for the week. Top each with a chicken thigh.