This recipe and many more can be found in From Pantry to Plate on Amazon.com
1 (15.5 oz) can cannellini beans, rinsed and drained
1 small bell pepper, seeded and chopped (omitted)
1 small red onion, diced
1/4 cup chopped parsley
1/4 cup lemon juice
1 Tbsp. olive oil
1 garlic clove, minced
1/4 tsp. salt
4 ( 1/4 lb) boneless, skinless chicken breast halves
1/3 tsp. ground cumin
1. Combine the beans, bell pepper, onion, parsley, lemon juice, olive oil, garlic and 1/8 tsp. salt in a large bowl. Set aside at room temperature.
2. Sprinkle the chicken breasts with the cumin (I used more and rubbed it on) and the remaining 1/8 tsp. salt. Spray a large nonstick skillet with cooking spray and set over medium heat. Add the chicken breasts and cook, turning once, until the chicken is tender and just cooked through, 10-12 minutes.
3. Transfer the chicken to a serving plate and top with the bean salad.
