Smoky Chicken and Three Bean Salad
Smoked paprika and cumin give the chicken a delicious smoky flavor. This all-in-one meal is perfect for budget-friendly meal prepping: pack each serving in a tightly sealed container for a grab-and-go lunch throughout the week!
Double Up: Double the chicken when making Smoky Pan-Roasted Chicken with Potatoes and Beans and use the leftovers in this recipe.
Find this recipe and weekly meal plans in our book, The 12-Week Diabetes Cookbook by Linda Gassenheimer. To order directly from the American Diabetes Association, click here.
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- Prep time
- 10 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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3 cups
Ingredients
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smoked paprika
- 2 tsp
- 2 tsp
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cumin
- 2 tsp
- 2 tsp
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honey
- 2 tbsp
- 2 tbsp
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olive oil spray
- 1
- 1
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boneless, skinless chicken thighs (visible fat removed)
- 1 1/2 lbs
- 680 g
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fresh or frozen green beans (trimmed and cut into 1 inch pieces)
- 1/2 lb
- 1/2 lb
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low sodium canned chickpeas (rinsed and drained)
- 3/4 cup
- 3/4 cup
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low-sodium canned kidney beans (rinsed and drained)
- 1 cup
- 1 cup
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black pepper
- 1/4 tsp
- 1/4 tsp
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reduced-fat oil-and-vinegar dressing
- 1/4 cup
- 1/4 cup
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romaine lettuce or other salad green
- 4 cup
- 4 cup
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Directions
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In a small bowl, mix the smoked paprika, cumin, and honey together to form a smooth, thick paste. Set aside.
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Heat a large nonstick skillet over medium-high heat. Mist the skillet with olive oil spray. Add the chicken, smooth side down. Brown for 2 minutes. Flip and brown for 2 more minutes.
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Spoon the honey mixture over the chicken. Cover the skillet with a lid, lower the heat to medium, and cook for 5 minutes, until the chicken reaches an internal temperature of 170° F.
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While the chicken finishes cooking, place the green beans in a large microwave-safe bowl and microwave on high for 2 minutes.
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When the chicken is done cooking, chop into 1-inch pieces. Mix the chicken with the cooked green beans, chickpeas, kidney beans, and dressing. Toss well. Add the pepper and toss again.
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Divide the chicken-and-bean salad mixture into 4 servings (3 cups each) and spoon onto individual romaine leaves to create lettuce “boats.” Or place 1 cup of chopped romaine on each plate, topping each with 3 cups of the chicken mixture.