Rosemary chicken with warm bean salad
(at time of publication)
- 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
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)
Total fat 8g
–Saturated fat 1g
Dietary fibre 9g
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