to 12 boneless skinless chicken thighs (1 ¾ pounds or 800 grams)
cup Catalina salad dressing (250 mL)
cup whole berry cranberry sauce (175 mL)
Tbsp onion flakes (30 mL)
tsp fresh ground pepper (1 mL)
tsp Mrs. Dash Table Blend (7 mL)
cup basmati or white rice (325 mL)
cup water (750 mL)
tsp butter (5 mL)
g green or yellow frozen whole beans blend both types together (1 lb)
tsp lemon pepper (2 mL)
tsp soy sauce (5 mL)
Preheat oven to 350 F (175 C).
Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan.
Mix together Catalina dressing, cranberry sauce, onion flakes, pepper and spice in a bowl.
Pour sauce evenly over chicken.
Bake in preheated oven.
Set timer for 40 minutes.
Combine rice and water in a large microwave-safe pot or casserole dish. Cover and microwave at high 10 minutes, then medium 10 minutes.
Melt butter in a nonstick fry pan at medium-high. Add beans, lemon pepper and soy sauce.
Toss to coat and then reduce heat to medium-low. Stir often until beans are hot and tender.