SautéEd Lemon Chicken With Warm Romaine And Bean Salad

• 3 pounds boneless chicken breast sliced
• 3 cloves garlic - chopped
• 2 tablespoons olive oil
• 1 lemon large
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• vegetable oil for sauteing
• 1 head romaine
• 19 ounces kidney beans can of, - or your choice of beans - drained
• 1 red onion - sliced
• 1/2 jalapeno - diced with seeds
• 2 cloves garlic - chopped
• 1 tablespoon olive oil
• 1/4 cup vinegar
• 1/4 cup water
• 1/2 teaspoon salt
• 1 tablespoon sugar

1. Combine all of the ingredients for the marinade in a large bowl and place the chicken slices in the bowl to marinade in the refrigerator for at least 1/2 hour or longer.
2. Heat a large frying pan with 2 tablespoon of vegetable oil and place the chicken slices to saute. When the chicken is golden on one side, turn over and finish cooking on the other side. The cooking time will depend on the thickness of the slices.
3. For the Warm Romaine and Bean Salad:
4. Heat a medium frying pan with the olive oil. Add the sliced onions, garlic and jalapeno to saute.
5. When the onion is soft and the garlic fragrant add the beans and toss.
6. Combine the ingredients for the dressing; add to the beans and turn the heat off.
7. Gently, heat the pan that the chicken was cooked in and in a single layer add the Romaine leaves. Gently heat the leaves until they are slightly wilted.
8. Plate the leaves and top with the sauteed chicken and the beans.

chicken, garlic, olive oil, lemon large, salt, black pepper, turmeric, sugar, soy sauce, vinegar, vegetable oil, head romaine, kidney beans, red onion, garlic, olive oil, vinegar, water, salt, sugar

Taken from www.yummly.com/recipe/Sauteed-Lemon-Chicken-with-Warm-Romaine-and-Bean-Salad-1672357 (may not work)