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Chicken Cutlets with Wax Beans, Chickpeas, and Spinach


A raw wax-bean side salad with spinach and avocado accompanies simple seared chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2010


  • 1/2 pound wax beans, trimmed and thinly sliced
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 1 avocado, halved, pitted, peeled, and chopped
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 chicken cutlets (about 3/4 pound total)
  • 5 ounces baby spinach (about 6 cups)


  1. In a medium bowl, stir together beans, chickpeas, avocado, 3 tablespoons lemon juice, and 2 tablespoons oil. Season with salt and pepper.

  2. In a large skillet, heat 1 teaspoon oil over high. Season chicken on both sides with salt and pepper. Cook until cooked through, 3 minutes, flipping halfway through.

  3. In a large bowl, toss spinach with 1 tablespoon lemon juice and 2 tablespoons oil; season with salt and pepper. Serve chicken alongside spinach and bean mixture.

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