Makes 4 servings
8 boneless, skinless chicken thighs
Salt and pepper
4 tbsp extra virgin olive oil, divided
2 cloves garlic, grated or finely diced
1 sprig fresh rosemary, finely chopped
1 red Fresno chili pepper, seeded and finely chopped
2 (15 oz) cans white beans, rinsed and drained
2 lemons, 1 juiced and 1 cut into wedges
4 red plum tomatoes, cored and cut in half the long way and into 1/4-inch slices
1 small red onion, thinly sliced
A handful of flat leaf parsley, rough chopped
10 fresh basil leaves, torn or rough chopped
Preheat the grill or grill pan to medium-high heat.
Season the chicken thighs with salt and pepper and drizzle with 2 tablespoons extra-virgin olive oil. Place the chicken on the grill and cook until marked and cooked through, about 4 to 5 minutes per side. Let rest for a few minutes.
While the chicken is cooking, place a medium size pan over medium heat with a tablespoon of extra virgin olive oil. Add the garlic, rosemary and Fresno chili pepper and cook for a minute or two, or until fragrant. Add the beans, season with salt and pepper and stir to combine. Turn off the heat, add the lemon juice and mix.
In a separate serving dish, place the tomato slices, red onion, parsley and basil and season with salt and pepper. Drizzle with the remaining tablespoon of extra virgin olive oil.
To serve, place a portion of the white bean mixture on each of four plates. Place two chicken thighs on top of the beans and some tomato onion salad alongside.