Rosemary chicken with warm bean salad
Serves: 4
Time to make: 20 mins
Total cost: $19.00 / $4.75 per serve
(at time of publication)
Ingredients
- 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
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Instructions
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 402cal
-
Kilojoules 1680kJ
-
Protein 38g
-
Total fat 8g
-
–Saturated fat 1g
-
Carbohydrates 40g
-
–Sugars 6g
-
Dietary fibre 9g
-
Sodium 280mg
-
Calcium 100mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
