Citrus Herb Chicken with Tuscan White Beans and Spinach
For the Chicken
4 thinly sliced chicken breasts
½ a lime, juiced
½ a lemon, juiced
3 tablespoons orange juice
¼ cup olive oil
1 tablespoon kosher salt
¼ tablespoon fresh ground pepper
3 teaspoons each minced fresh basil and parsley
3 cloves crushed garlic
1 tablespoon agave syrup
Place chicken breasts in a zip lock bag. Mix remaining ingredients in an air tight container and shake until well combined. Add to chicken. Marinate in refrigerator for 1 hour or at room temperature for 30 minutes. Grill on high heat 5 minutes per side until cooked through. Remove from heat, cover with foil, and rest for 10 minutes. Serve with Tuscan White Beans and Spinach.
For the Tuscan White beans
3 cloves garlic thinly sliced
¼ cup onion diced into small pieces
3 tablespoons olive oil
Pinch red pepper flakes (optional)
5 ounces fresh baby spinach, coarsely chopped
1 tablespoon kosher salt
½ teaspoon fresh ground pepper
¼ cup chicken stock
¼ cup dry white wine
1 can cannellini beans drained and rinsed.
Heat oil on medium high then add garlic, onion and pepper flakes. Sauté for 1 minute until softened (be sure not to brown). Toss in spinach and sauté until wilted. Add remaining ingredients and boil until liquid reduces by half. Lightly press beans with a spatula to thicken slightly. Serve in dinner bowl topped with citrus herb chicken.
Serves 4
John Hampson, Winner of the Daily Herald Cook of the Week Challenge 2016