Chicken and Beans (Oven Roasted, 15 Minutes)
Juicy oven baked chicken breasts cooked in a creamy coconut sauce with garlic, spices, and beans. A simple, flavorful 15-minute dinner made with pantry staples.
Servings :4 people
Equipment
- Baking dish or oven tray
- Measuring Jug
- Knife and chopping board
Ingredients
- 2-4 medium chicken breasts
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 2 garlic cloves minced
- ½ teaspoon turmeric
- 1 teaspoon mild curry powder
- 1 tablespoon paprika
- 1 cup coconut cream or coconut milk
- 1 can butter beans drained
- Fresh thyme optional
Instructions
- Preheat oven to 200°C / 400°F.
- Place chicken breasts into a baking tray. Drizzle with olive oil, then season with salt, pepper, and spice blend.
- Scatter drained beans around the chicken (mostly toward the edges of the pan). Don’t overthink it.
- In a jug, mix garlic, turmeric, curry powder, paprika, and coconut cream until smooth.
- Pour sauce evenly over chicken and beans.
- Add fresh thyme sprigs.
- Drizzle lightly with olive oil and black pepper.
- Bake for 15 minutes.
- Remove from oven and rest for 5 minutes before serving.
Notes
- Do not overcook the chicken—this keeps it juicy
- Medium/smaller chicken breasts work best
- Any canned beans can be used
- Coconut milk can replace coconut cream
- Great for meal prep
Nutrition
Serving: 1PersonCalories: 392kcalCarbohydrates: 5gProtein: 26gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 72mgSodium: 135mgPotassium: 633mgFiber: 2gSugar: 0.1gVitamin A: 112IUVitamin C: 6mgCalcium: 15mgIron: 2mg
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