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
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)
Kilojoules 1680kJ
Calories 402cal
Protein 38g
Total fat 8g
–Saturated fat 1g
Carbohydrates 40g
–Sugars 6g
Dietary fibre 9g
Sodium 280mg
Calcium 100mg
Iron 4mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Mark O'Meara
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
