Fitness muscle gain network

Try this chicken-and-bean dish shipped from Boston that has fed the monster appetite of New England Patriots tight end Rob Gronkowski on more than one occasion.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 tbsp  coconut oil</li>
                                            <li> salt and pepper to taste</li>
                                            <li>1  skin-on chicken breast</li>
                                            <li>1 cup  canned gigante beans</li>
                                            <li>1 medium   carrot (large dice)</li>
                                            <li>1 small white onion (large dice)</li>
                                            <li> 1  celery stalk (large dice)</li>
                                            <li>1/2 cup  lemon juice</li>
                                            <li>1/2 cup olive oil </li>
                                            <li>1/2 tsp  xanthan gum </li>
                                            <li>1/4 vidalia onion (sliced thin lengthwise) </li>
                                            <li>1 tbsp  capers (rinsed)</li>
                                            <li>6  parsley leaves</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>For Chicken: Preheat oven to 350°.

                                    <li>Add chicken to hot pan, skin-side down. Let chicken cook for about 1 minute on high heat. Turn down to medium heat and cook chicken until skin is brown and crisp.</li>
                                    <li>Season non-skin side of chicken breast with salt and pepper, flip and cook for about 1 minute on medium heat.</li>
                                    <li>Transfer chicken to baking tray and place in oven for 10–12 minutes; 
let it rest.</li>
                                    <li>For Gigante Beans: Add beans to a pot. Cover with 4 quarts water. Add carrot, white onion, and celery. </li>
                                    <li>Cook on medium heat for 11/2–2 hours. Taste. Beans should be creamy in texture. Transfer to a metal mixing bowl 
to cool.
</li>
                                    <li>For Lemon Sauce: In a blender, add lemon juice and a pinch of salt. Blend on medium speed. While blending, slowly incorporate olive oil, then xanthan gum. Blend for another minute and reserve. Set aside until using.</li>
                                    <li>To Assemble Dish: Heat beans and Vidalia onion in a sauté pan with olive oil, salt, and pepper. Once hot, place in the middle of a plate.</li>
                                    <li>Return chicken to oven and briefly reheat. Once hot, cut chicken in three. Place chicken on top of bean mixture. </li>
                                    <li>Scatter capers around plate. With a spoon, drizzle lemon sauce around plate. Sprinkle parsley on chicken. Drizzle olive oil on top of chicken and around plate. Serve.</li>

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