Rosemary chicken with warm bean salad

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.