“We always have a hard time incorporating legumes into our meals. By altering an old-time favorite, I came up with a legume-rich and delicious dish. It was a huge hit with the family.” - by Jana
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place the lima beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Preheat an oven to 400 degrees F (200 degrees C). Drain the soaked lima beans and cook according to package directions.
- Blend the cooked lima beans and milk together in a blender until smooth; season with salt. Set aside.
- Heat the olive oil in a large skillet over medium heat; cook the onion in the hot oil until soft, about 5 minutes. Add the chicken and cook until completely browned, 7 to 10 minutes more. Stir the zucchini, tomato, cumin, and cayenne pepper into the chicken; cook until the vegetables are slightly tender, about 7 minutes more. Spread the mixture into the bottom of an 11x7-inch baking dish; pour the lima bean mixture over the chicken and vegetables in a single, smooth layer. Top with mozzarella and Parmesan cheese.
- Bake in the preheated oven until the top is browned and crisp, about 10 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 707 cal
- 35%
- Fat
- 17.7 g
- 27%
- Carbs
- 78.4 g
- 25%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"This recipe is very good, however the Lima Beans are bland and Mozzarella cheese is too. We really enjoyed the chicken layer. The next time I make it I will try and stronger tasting cheese. If any..." See moreone has come up with a better idea I'd love to hear it too. I'm suprised at the number of Calories listed in this recipe."
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