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Rosemary chicken with warm bean salad

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins

Ingredients

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500g chicken breast, sliced

1 tablespoon finely chopped fresh rosemary

¼ cup balsamic vinegar

1 small red onion, thinly sliced

400g can cannellini beans, rinsed, drained

2 cups sliced green beans

250g cherry tomatoes (canned, drained are fine)

750g cooked new potatoes

1 lemon, cut in wedges

Instructions

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1 Spray a large frying pan with oil and place over a high heat. Cook chicken for 2-3 minutes each side or until golden and just cooked through. Add rosemary and balsamic and cook, stirring, for 1 minute. Transfer to a plate and cover to keep warm.

2 Respray pan with a little more oil. Add onion and cook for 3-4 minutes or until soft.

3 Add all beans, cherry tomatoes and 2 tablespoons water. Heat for 3-4 minutes or until veges are hot and tomatoes begin to split.

4 Serve chicken and veges with potatoes and lemon wedges.

Nutrition Info (per serve)

Calories 402 cal

Kilojoules 1680 kJ

Protein 38 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 6 g

Dietary fibre 9 g

Sodium 280 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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