Pan Fried Chicken Thighs w/ Olive-Bean Paste & Greens

A meal doesn’t need a lot of ingredients to be super tasty. In fact just 5 main ingredients is all you need for a sensationally satisfying meal.

DMP have created hundreds of 5 ingredient meals for our members. These exclude a few staples such as oil, salt, pepper, vinegar and lemon. As you can see by the recipe below, we’ve included 5 deliciously simple ingredients.

Boneless, skinless chicken thighs are simply fantastic when pan fried. All they need is seasoning with salt and pepper on both sides and cook until crisp for a fantastic tasty protein source. If you don’t like chicken thighs, you can use chicken breast. And if you have no chicken on hand, this meal will work well with fish, beef or pork too.

Olives are full of monounsaturated fat, which is a great anti-inflammatory and helps provide a feeling of fullness. We’ve used kalamata olives but you could also use green or black olives although the flavor will be different, it will still be delicious.

Cannellini beans provide a source of carbs and fiber. When it comes to beans and diabetes, a little is all you need and when combined with the olives in this dish, it makes a flavorful paste (mash) that is great for dipping the chicken and greens. If you don’t have cannellini beans other choices could be chickpeas or red lentils.

Cream – just for that beautiful mouth feel and flavor. If you don’t have cream, cottage cheese or plain Greek yogurt would work as a replacement. 

And some greens to kick up the nutrition value of the meal. We’ve used baby spinach but any greens could be used.

Pin Recipe

Pan Fried Chicken Thighs w/ Olive-Bean Paste & Greens

Seasoned moist chicken served on a bed of satisfying and flavor-filled olive-bean paste and slightly wilted greens.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Servings: 2

Calories: 509kcal

Carbs: 21g

Net Carbs: 13g

Ingredients

5 Ingredients

• 4 small boneless, skinless chicken thighs - fat trimmed
• 12 pitted kalamata olives
• 1/2 14 oz can cannellini beans - drained
• 2 Tablespoon cream
• 4 oz baby spinach

Excluded extras

• 1/2 lemon
• 1 Tablespoon olive oil
• salt and pepper

US Customary - Metric

Instructions

• Season the chicken thighs both sides with salt and pepper.
• Heat a non-stick pan over medium-high heat. When the pan is hot all over, add the olive oil and chicken thighs (carefully).
• Cook the thighs for 3-4 minutes per side. Don't flip until ready as you want them nicely golden brown on the outside.
• Meanwhile, place the olives, beans and cream into a food processor or bullet blender, season with black cracked pepper. Blend to a smoothish paste. Spread the paste across two plates.
• Once the chicken is cooked, remove from the pan. Let the pan cool slightly, then add the spinach and toss it in the remaining olive oil/pan fat, until slightly wilted. Serve onto the plates.
• Serve the chicken on top and your meal is ready to enjoy! Dip into the paste as you eat - simply delish!

Notes

RECIPE SUBSTITUTIONS Protein sources - swap the chicken thighs for chicken breast, pan fried fish, or a juicy steak Olive-bean paste: it may look strange but does taste delish! You can swap it for cauliflower mash Cream: could be replaced with sour cream or plain Greek yogurt VEGETARIAN OPTIONS

• Serve with Marinated Pan Fried Tofu or Nut Patties (recipe in members area)

STORAGE/REHEATING Store: In the fridge in separate containers for a few days. Reheat the chicken in a pan or the microwave and serve with the cold paste and spinach. Alternatively, heat all together on a plate for about 1 minute in microwave.

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