Yields
4 servings
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ingredients
10
to 12 boneless skinless chicken thighs (1 ¾ pounds or 800 grams)
1
cup Catalina salad dressing (250 mL)
¾
cup whole berry cranberry sauce (175 mL)
2
Tbsp onion flakes (30 mL)
¼
tsp fresh ground pepper (1 mL)
tsp Mrs. Dash Table Blend (7 mL)
1 ½
cup basmati or white rice (325 mL)
3
cup water (750 mL)
1
tsp butter (5 mL)
450
g green or yellow frozen whole beans blend both types together (1 lb)
½
tsp lemon pepper (2 mL)
1
tsp soy sauce (5 mL)
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directions
Step 1
Preheat oven to 350 F (175 C).
Step 2
Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan.
Step 3
Mix together Catalina dressing, cranberry sauce, onion flakes, pepper and spice in a bowl.
Step 4
Pour sauce evenly over chicken.
Step 5
Bake in preheated oven.
Step 6
Set timer for 40 minutes.
Step 7
Combine rice and water in a large microwave-safe pot or casserole dish. Cover and microwave at high 10 minutes, then medium 10 minutes.
Step 8
Melt butter in a nonstick fry pan at medium-high. Add beans, lemon pepper and soy sauce.
Step 9
Toss to coat and then reduce heat to medium-low. Stir often until beans are hot and tender.