This is literally one of the easiest chicken dishes I’ve ever made. And SO DELICIOUS! The key is to bake the chicken right on top of the veggies so that the juices seep down and flavor the vegetables while it’s in the oven. I love this dish because you can vary it up any way you want, too! I originally got the idea from one of my favorite blogs, Kath Eats Real Food (I swear she is my long-lost twin), where she tops garbanzo and green beans with chicken and seasons them simply with salt, pepper and garlic. The opportunities are endless- cumin-rubbed chicken over black beans and corn, curry-chicken over broccoli and quinoa, etc. etc.
The smell of this wafting out of the oven was almost enough on its own to get me eating it right out of the casserole dish! Hopefully you like it just as much, and create your own spin off of it! When you do, make sure to share with the rest of us! 🙂
I sprinkled some feta on top and sliced up half a lemon to add some zing to the chicken thighs.
I also served this with warmed pita bread and some broiled, sliced-up peaches- just sticking them the broiler while the oven is still hot for about a minute really brings out their sweetness! Yum!
Preheat oven to 425 deg. Get all of your ingredients ready to go. This means chopping up the garlic into small pieces, chopping the dill and cauliflower, slicing the lemon, and rinsing/draining the beans.
Next, spray a casserole dish with cooking spray. Add the white beans, green beans, cauliflower, garlic, dill, the juice of half a lemon, 1/2 tsp each of salt and pepper, and a sprinkling of garlic powder and red pepper flakes (if desired). Mix it all together in the dish.
Place the chicken thighs on top. Drizzle with a bit of olive oil, a bit more salt and pepper, dill, and lemon slices from the remaining half of the lemon.
All set to stick in the oven! Bake at 425 degrees for 45 minutes and prepare your tastebuds (and nostrils!) to be amazed!
Remove from the oven and sprinkle with feta. While oven is still warm, stick the pita bread and peach slices for 3-4 minutes. Remove pita bread and turn on the broiler to high. Broil peaches for about a minute, or until very soft and beginning to brown!
Serve chicken over veggies and beans with pita, additional feta, and peaches.
- 6 chicken thighs, skinless-and boneless
- 1 10 oz bag frozen green beans
- 2 cups cauliflower, chopped
- 2 cans cannellini beans, rinsed and drained
- 1 lemon
- ~6 bunches dill (comes to about 4-5 tsp, chopped finely)
- 2 tsp minced garlic (about 3 cloves)
- red pepper flakes
- 1 tsp garlic powder
- 1-2 tbsp olive oil
- salt and pepper
- 1/3-1/2 cup feta cheese, as desired
- 2 pita rounds, for serving
- Preheat oven to 425 deg. Get all of your ingredients ready to go. This means chopping up the garlic into small pieces, chopping the dill and cauliflower, slicing the lemon, and rinsing/draining the beans.
- Next, spray a casserole dish with cooking spray. Add the white beans, green beans, cauliflower, garlic, dill, the juice of half a lemon, 1/2 tsp each of salt and pepper, and a sprinkling of garlic powder and red pepper flakes (if desired). Mix it all together in the dish.
- Place the chicken thighs on top. Drizzle with a bit of olive oil, a bit more salt and pepper, dill, and lemon slices from the remaining half of the lemon.
- Bake at 425 degrees for 45 minutes and prepare your tastebuds (and nostrils!) to be amazed!
- Remove from the oven and sprinkle with feta. While oven is still warm, stick the pita bread and peach slices for 3-4 minutes.
- Remove pita bread and turn on the broiler to high. Broil peaches for about a minute, or until very soft and beginning to brown!
- Serve chicken over veggies and beans with pita, additional feta, and peaches.
Claire Tastes 
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