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Smoky Chicken and Three Bean Salad

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How to Make Smoky Chicken and Three Bean Salad


Smoked paprika and cumin give the chicken a delicious smoky flavor. This all-in-one meal is perfect for budget-friendly meal prepping: pack each serving in a tightly sealed container for a grab-and-go lunch throughout the week!

Double Up: Double the chicken when making Smoky Pan-Roasted Chicken with Potatoes and Beans and use the leftovers in this recipe.

Find this recipe and weekly meal plans in our book, The 12-Week Diabetes Cookbook by Linda Gassenheimer. To order directly from the American Diabetes Association, click here.


10 min prep time


20 min cook time


4servings


3 cups

Print Recipe >

Step-By-Step Instructions:

  1. In a small bowl, mix the smoked paprika, cumin, and honey together to form a smooth, thick paste. Set aside.
  2. Heat a large nonstick skillet over medium-high heat. Mist the skillet with olive oil spray. Add the chicken, smooth side down. Brown for 2 minutes. Flip and brown for 2 more minutes.
  3. Spoon the honey mixture over the chicken. Cover the skillet with a lid, lower the heat to medium, and cook for 5 minutes, until the chicken reaches an internal temperature of 170° F.
  4. While the chicken finishes cooking, place the green beans in a large microwave-safe bowl and microwave on high for 2 minutes.
  5. When the chicken is done cooking, chop into 1-inch pieces. Mix the chicken with the cooked green beans, chickpeas, kidney beans, and dressing. Toss well. Add the pepper and toss again.
  6. Divide the chicken-and-bean salad mixture into 4 servings (3 cups each) and
    spoon onto individual romaine leaves to create lettuce “boats.” Or place 1 cup of
    chopped romaine on each plate, topping each with 3 cups of the chicken mixture.
Fiber Focused
Veggie Rich
Budget Friendly
Dinner
Lunch
Main Dish
Quick & Easy
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Nutrition facts

4 Servings



  • Serving Size

    3 cups


  • Amount per serving



    Calories





    390

  • % Daily value*

  • Total Fat
    13g

    17%

    • Saturated Fat
      3.1g

      16%
    • Trans Fats
      0g

  • Cholesterol
    155mg

    52%

  • Sodium
    340mg

    15%

  • Total Carbohydrate
    35g

    13%

    • Dietary Fiber
      9g

      32%
    • Total Sugars
      13g

  • Protein
    36g

  • Potassium
    820mg
    17%

Ingredients

smoked paprika
2 tsp

cumin
2 tsp

honey
2 tbsp

olive oil spray
1

boneless, skinless chicken thighs (visible fat removed)
1 1/2 lbs

fresh or frozen green beans (trimmed and cut into 1 inch pieces)
1/2 lb

low sodium canned chickpeas (rinsed and drained)
3/4 cup

low-sodium canned kidney beans (rinsed and drained)
1 cup

black pepper
1/4 tsp

reduced-fat oil-and-vinegar dressing
1/4 cup

romaine lettuce or other salad green
4 cup

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