This healthy, protein-rich dish will satisfy your family's tummies!
1 1/2 cups white kidney beans
1 piece laurel leaf
3/4 teaspoon dried oregano
1 small red onion, sliced thinly
1 teaspoon chives, (optional), chopped
1 table spoon salad vinegar
4 tablespoons olive oil
4 pieces chicken, use fillets
Soak dried kidney beans in water for at least 30 minutes.
In a pot, add beans and laurel leaf. Cover with water and boil until tender, about 30 minutes. Drain.
Transfer beans to a bowl and mix in 1?4 teaspoon dried oregano, red onion, chives, salad vinegar, 3 tablespoons olive oil, salt, and freshly cracked pepper. Chill.
Preheat oven to 350°F, or turn on your oven toaster. Place chicken fillets on a baking tray and season with remaining dried oregano, salt, and freshly cracked pepper. Dribble with remaining olive oil, and bake for 15 to 20 minutes.
Serve chicken with kidney bean salad on the side.
Tip: If you're running short on time, use canned beans. They're just as good and saves you both time and hassle.
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