Rosemary herb chicken and white beans
1 large chicken breast (sliced into strips) or 4 tenderloins
2/3rd cup low sodium chicken broth (I use Pacific Organic)
2 teaspoons olive oil
1 teaspoon dried rosemary crumbled
Mrs Dash Zesty or Montreal Chicken (lower sodium)
½ a diced onion
½ a diced bell pepper
1 can of white beans rinsed
Pour the broth and the oil with garlic salt and spice blend to taste in the bottom of a medium baking dish then dip the chicken in broth mix to get it moist all over. Sprinkle the chicken with the rosemary and a little bit more of the spice blend then place in a 350* oven for 15 mins.
While the chicken is cooking use a dash of olive oil to sauté the onion and pepper until tender and mix with the drained beans.
At 15 mins add the white beans and veggies to the chicken and broth. Turn the chicken over so it is on top of the beans and the beans and veg are in the broth mix, bake another 10 mins and test to make sure the chicken is done, if need be (if your chicken is thicker) cook for 5 to 10 more mins.
Dice the chicken strips into small bites and serve with the beans and the small amount of broth mix from the bottom, if you wish to make a soup out of this dish add 2 cups of broth to the first step.
One of these days I will get a good photo of my food.