Chef Jessica designed this dish while shopping for groceries this afternoon.
It was good : ) and Gluten free. And yummy. Would have been good with rice too, but maybe next time.
Chicken and beans
1 can pinto beans
1 C pasta sauce (we used Classico tomato and basil)
Warmed through in a saucepan. Served along side the baked chicken.
2 organic, free-range chicken breasts.
Put the chicken in a well oiled baking dish. Spray the chicken with an oil spritzer so that the spice mix sticks.
Mix in a small dish, the following spices:
- 1 tsp oregano
- 1 tsp basil
- pinch of ginger
- pinch of lemon pepper
- pinch of salt
- pinch of dill weed
- 1/2 tsp poultry seasoning
- another pinch of salt
Sprinkle the spice mix on both sides of the chicken. Add a chopped onion over the top of the chicken in the baking dish. Add 1/4 cup of chicken broth.
Bake at 375 for 40 minutes or until baked through.