Oprah’s Chicken with white bean salad

INGREDIENTS

1 OPRAH’S MARINATED CHICKEN— WHOLE, SEMI-BONELESS
1 CAN CANNELLINI BEANS
½ CUCUMBER 1 AVOCADO (RIPE)
2 PINTS HEIRLOOM CHERRY TOMATOES
¼ CUP RED ONION
2 SPRIGS FRESH BASIL
FRESH PARSLEY
½ CUP ROASTED RED PEPPERS
½ CUP BOCCONCINI (APPROX. 3)
¼ CUP PARMESAN
2 TBSP. RED WINE VINEGAR
½ TSP. SUGAR
¼ TSP.
KOSHER SALT
½ TSP. CHILI FLAKES
3 TBSP. PUSATERI'S OLIVE OIL
1 CONT. YIA YIA’S TZATZIKI

 

 

 

METHOD (serves 4)

1. Pre-heat oven to 425°F

 

2. Place the chicken in a roasting pan, skin side up, and bake for 25 minutes.

 

3. While the chicken is cooking, halve the cherry tomatoes and toss them in a bowl with the salt & sugar. Let them stand for 30 min to an hour.

 

4. Dice the cucumber, red onion, roasted red peppers & bocconcini. Place them in a salad bowl.

 

5. Strain and rinse the cannellini beans and add them to the salad bowl.

6. Lower the temperature of your oven to 375* and continue to cook the chicken for 40 minutes or until the chicken thighs reach an internal temperature of 180°F.

 

7. Using a slotted spoon, remove the tomatoes from the liquid and add them to your salad bowl with the other vegetables.

 

8. Whisk the vinegar, chili flakes & olive oil into the liquid from the tomatoes to create your dressing. Season with additional salt and black pepper to taste.

 

9. Once the chicken is cooked, let it rest for 15 minutes before carving.

 

10. Dice the avocado and tear the basil leaves. Add them both to the salad along with desired amount of dressing & parmesan cheese.

 

11. Carve the chicken and serve with Tzatziki.

 


INGREDIENTS

 

 

INGREDIENTS

1 OPRAH’S MARINATED CHICKEN—WHOLE, SEMI-BONELESS

1 CAN CANNELLINI BEANS

½ CUCUMBER

1 AVOCADO (RIPE)

2 PINTS HEIRLOOM CHERRY TOMATOES

¼ CUP RED ONION

2 SPRIGS FRESH BASIL FRESH PARSLEY

½ CUP ROASTED RED PEPPERS

½ CUP BOCCONCINI (APPROX. 3 )

¼ CUP PARMESAN

2 TBSP. RED WINE VINEGAR

½ TSP. SUGAR

¼ TSP. KOSHER SALT

½ TSP. CHILI FLAKES

3 TBSP. PUSATERI'S OLIVE OIL

1 CONT. YIA YIA’S TZATZIKI

 

 

Method (serves 4)

 

1. Pre-heat oven to 425°F

 

2. Place the chicken in a roasting pan, skin side up, and bake for 25 minutes.

 

3. While the chicken is cooking, halve the cherry tomatoes and toss them in a bowl with the salt & sugar. Let them stand for 30 min to an hour.

 

4. Dice the cucumber, red onion, roasted red peppers & bocconcini. Place them in a salad bowl.

 

5. Strain and rinse the cannellini beans and add them to the salad bowl.

 

6. Lower the temperature of your oven to 375* and continue to cook the chicken for 40 minutes or until the chicken thighs reach an internal temperature of 180°F.

 

7. Using a slotted spoon, remove the tomatoes from the liquid and add them to your salad bowl with the other vegetables.

 

8. Whisk the vinegar, chili flakes & olive oil into the liquid from the tomatoes to create your dressing. Season with additional salt and black pepper to taste.

 

9. Once the chicken is cooked, let it rest for 15 minutes before carving.

 

10. Dice the avocado and tear the basil leaves. Add them both to the salad along with desired amount of dressing & parmesan cheese.

 

11. Carve the chicken and serve with Tzatziki.