Simple | Mostly Beans

Baked Chicken Breasts

Prep Time45

Cook Time35

Total Time1 20

Course: Dinner, Lunch

Cuisine: California, Simple

Keyword: Basics, Chicken, Meat

Servings: servings

Calories: 184kcal

Ingredients

Brine

6 cups water
3 tbsp kosher salt

4 boneless skinless chicken breasts
2 tbsp avocado oil
4 tbsp seasoning

Instructions

In a large bowl, combine 4 cups of room temperature water and the salt. Stir until the salt is dissolved.
Add the chicken breasts, making sure they are fully submerged. Brine for at least 30 minutes and up to 2 hours. (Cover and refrigerate if brining for more than 30 minutes.)
Heat the oven to 425 degrees and line a sheet pan or large baking dish with parchment paper. While the oven heats, remove the chicken breasts from the brine and pat them dry with paper towels, discarding the brine. Place the chicken breasts on the prepared pan. Drizzle generously with olive oil, flipping chicken so both sides are coated. Sprinkle with the dried oregano, garlic powder, paprika, if using, and some black pepper.
Bake for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of the breasts reaches 165 degrees. Rest for 10 minutes before slicing into the chicken and serving.

Notes

5 servings

Nutrition

Print Recipe

Sheet-Pan Feta, Garbanzos, and Tomatoes

Use sheep's milk feta if you can find it, because the higher fat content will hold up to roasting better.

Prep Time15

Cook Time30

Bean Cooking6

Total Time6 45

Course: Dinner

Cuisine: California

Keyword: Dry Beans, Inspired by New York Times, Slow Cooker

Servings: servings

Calories: 693kcal

Ingredients

0.65 lb dry chickpeas
2 pints cherry tomatoes
1 shallot thinly sliced
¼ cup extra-virgin olive oil
2 tbsp honey
1 tsp gochugaru chile flakes or ½ teaspoon red-pepper flakes
1 tsp salt
12 oz feta sheep's milk preferred; sliced 1-inch-thick

Instructions

Beans

Make the 0.65 lb dry chickpeas very simply, using just bay leaf. This can be in the slow cooker or Instant Pot, or any method in between. Don't overcook as you don't want them to mush. Drain, salt them well, and shake dry.

Dinner Time!

Pre-heat the oven to 400ºF. On a baking sheet, gently mix together the prepared chickpeas, 2 pints cherry tomatoes, sliced 1 shallot, ¼ cup extra-virgin olive oil, 2 tbsp honey and 1 tsp gochugaru chile flakes. Season with 1 tsp salt then spread in an even layer.
Place the sliced 12 oz feta among the chickpeas. Roast undisturbed in the oven about 30 to 40 minutes, until the feta and tomatoes are soft and the chickpeas are golden brown.
If you are saving leftovers, reheat before eating to remove the rubbery texture that cooked/cooled feta can get. Re-roasting briefly is preferred, but the microwave works fine too.

Notes

Makes four servings.

Nutrition

Nutrition Facts

Sheet-Pan Feta, Garbanzos, and Tomatoes

Amount Per Serving

Calories 693 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 14g88%

Polyunsaturated Fat 4g

Monounsaturated Fat 15g

Cholesterol 76mg25%

Sodium 1604mg70%

Potassium 1250mg36%

Carbohydrates 67g22%

Fiber 15g63%

Sugar 23g26%

Protein 29g58%

Vitamin A 1714IU34%

Vitamin C 57mg69%

Calcium 528mg53%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.