Chicken Marinara With Three-Bean Salad

From the Zone Diet

Ingredients

1 1/2 cups green beans, washed, ends removed, and cut in half
1/4 cup canned chickpeas, drained
1/4 cup canned kidney beans, drained
1 teaspoon olive oil
2 tablespoons cider vinegar, or to taste
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon freshly ground pepper, or to taste
1 1/2 teaspoons dried basil
2 ounces boneless, skinless chicken breast cutlets
3 tablespoons prepared tomato sauce
1/4 teaspoon garlic powder, or to taste
1 ounce low-fat mozzarella cheese, shredded

Instructions

Preheat oven to 450°F. In a large pot fitted with a steaming basket, bring one inch of water to boil. Add green beans to the basket and steam until crisp-tender, about 10 minutes. Remove from the basket, drain, and combine with chickpeas and kidney beans. In a small mixing bowl, combine olive oil, vinegar, chives, parsley, pepper, and 1 teaspoon of the basil — experiment with the oil-vinegar ratio to taste. Toss with beans, cover, and refrigerate for 30 minutes. If possible, make the Three-Bean Salad ahead of time (up to two days) and store, tightly sealed, in the refrigerator.

Place the chicken in a large piece of foil. Top chicken with tomato sauce and sprinkle with the remaining 1/2 teaspoon of basil, garlic powder, and cheese. Fold foil loosely over chicken, leaving ample space for air. Carefully turn up and seal the ends and the middle so that juices won't leak out. Bake in the preheated oven for 20 minutes. Remove from oven and carefully open foil to prevent steam burns. Serve with bean salad. Men should also have a peach for dessert.

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