Sautéed Lemon Chicken with Warm Romaine and Bean S

Catherine Cappiello Pappas


This is a delicious and healthy dish!

pinch tips: How to Freeze Fish, Meat & Poultry





5 Min


20 Min


Stove Top


for the chicken:
3 lbs. of boneless chicken breast - sliced
3 cloves of garlic – chopped
2 tablespoons of olive oil
juice of 1 large lemon
1 tsp. salt
1 tsp. black pepper
½ tsp. turmeric
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon vinegar
vegetable oil for sautéing
for the warm romaine and bean salad:
1 head of romaine
19 oz. can of kidney beans – or your choice of beans – drained
1 red onion – sliced
½ jalapeño – diced with seeds
2 cloves of garlic – chopped
1 tablespoon of olive oil
for the dressing:
¼ cup of vinegar
¼ cup of water
½ tsp. salt
1 tbs. sugar

Directions Step-By-Step

For the Chicken: Combine all of the ingredients for the marinade in a large bowl and place the chicken slices in the bowl to marinade in the refrigerator for at least ½ hour or longer. Heat a large frying pan with 2 tablespoon of vegetable oil and place the chicken slices to sauté. When the chicken is golden on one side, turn over and finish cooking on the other side. The cooking time will depend on the thickness of the slices. For the Warm Romaine and Bean Salad: Heat a medium frying pan with the olive oil. Add the sliced onions, garlic and jalapeño to sauté. When the onion is soft and the garlic fragrant add the beans and toss. Combine the ingredients for the dressing; add to the beans and turn the heat off. Gently, heat the pan that the chicken was cooked in and in a single layer add the Romaine leaves. Gently heat the leaves until they are slightly wilted. Plate the leaves and top with the sautéed chicken and the beans.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American