Recipes and Cooking Spiced Chicken Thighs and Bean Salad 5.0 (1) For an even quicker chicken dish, replace the green beans and edamame with 6 to 8 cups coarsely torn romaine lettuce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2006 Print Rate It Share Share Tweet Pin Email Photo: Ngoc Minh Ngo Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon cayenne pepper 1 ¼ pound skinless, boneless chicken thighs 1 cup fresh or frozen green and/or wax beans 1 cup frozen edamame (green soy beans) or lima beans 1 avocado, halved, seeded, peeled, and sliced 3 ounce blue cheese, broken into chunks ¼ cup bottled creamy garlic, cucumber ranch, or Italian vinaigrette salad dressing Directions Heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot. In a small bowl combine oil, coriander, cumin, salt, cinnamon, and cayenne pepper. Trim fat from chicken. Brush oil mixture on both sides of chicken thighs. Place chicken in hot grill pan. Cook about 12 minutes or until chicken is tender and no longer pink, turning once. Transfer chicken to a cutting board. Cut each chicken thigh into 3 pieces. Meanwhile, in a large saucepan cook fresh beans, covered, in enough boiling water to cover for 10 to 15 minutes or until crisp-tender. If using frozen beans, cook for 5 to 10 minutes or until crisp-tender. Remove beans with a slotted spoon;* set aside. Add edamame or lima beans to boiling water. Cover and cook for 4 to 6 minutes or until tender. Drain well. Arrange chicken, beans, edamame, avocado, and cheese on salad plates or a platter. Top with dressing. Makes 4 servings. For tabletop grill: Preheat grill according to manufacturers directions. Brush chicken with oil mixture as above. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. For covered grill, allow 4 to 6 minutes. (For open grill, allow 14 to 18 minutes, turning once halfway through grilling.) Cut each thigh into 3 pieces. Continue as directed in Step 3 above. *Test Kitchen Tip: If you do not have a slotted spoon, place green or wax beans in a heat-proof strainer. Lower strainer into boiling water and cook as directed above. Lift strainer out of water to drain. Cook edamame or lima beans as directed above. Rate it Print Nutrition Facts (per serving) 543 Calories 35g Fat 15g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 543 % Daily Value * Total Fat 35g 45% Saturated Fat 9g 45% Cholesterol 129mg 43% Sodium 880mg 38% Total Carbohydrate 15g 5% Total Sugars 6g Protein 43g Vitamin C 30.1mg 151% Calcium 282.7mg 22% Iron 4.5mg 25% Potassium 1013mg 22% Folate, total 161.3mcg Vitamin B-12 0.6mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.