Greek Chicken with White Beans, Tomatoes, Avocado and Feta

Every time we go to a Greek restaurant, I order Gigantes Beans (butter beans served with a savory tomato sauce) as a mezze. Some of our favorite Greek restaurants have it already waiting on the table. It is a homey and hearty appetizer that you can eat alone or spread on bread. I had Greek food on the brain today, but since Matt’s out of town, I didn’t want to fuss with dinner. I wanted to make something quick, easy and healthy with virtually no clean-up. Inspired by Gigantes Beans, this one-dish meal fit the bill.

Greek Chicken with White Beans, Tomatoes, Avocado & Feta
Ingredients:
2 boneless, skinless chicken breasts
1 small onion, rough chopped
1 can chopped tomatoes
1 can butter beans, drained (can substitute any white beans)
2 cloves garlic, peeled and minced
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1/2 cup fresh basil, chopped
1/4 tsp. salt
1 T. olive oil
1 avocado, peeled, thinly sliced
2 T. feta cheese, crumbled

To Make:
Preheat oven to 350 degrees.
Heat olive oil in large, oven-proof skillet over medium-high heat. Sautée onion until soft and translucent (approx. 3-5 mins.) Add tomatoes and bring to a boil. Reduce heat and add beans, garlic, oregano, red pepper, basil and salt. Let cook 1 minute. Add chicken breasts to skillet and cover with some of the bean mixture. Place avocado slices over the chicken. Place skillet in oven and bake for 15 – 20 mins. or until chicken is cooked through. During the last 5 minutes of cooking, add crumbled feta.

Yield:
2 Servings