Rosemary chicken with warm bean salad
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Time to make:
$4.34 per serve
(at time of publication)
Full ingredients list:
- 500g chicken breast, sliced
- 1 tablespoon finely chopped fresh rosemary
- 1/4 cup balsamic vinegar
- 1 small red onion, thinly sliced
- 400g can cannellini beans, rinsed, drained
- 2 cups sliced green beans
- 250g cherry tomatoes
- 400g steamed new potatoes, to serve
- lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large frying pan with oil and place over high heat. Cook chicken for 2–3 minutes each side, or until golden and just cooked through. Add rosemary and vinegar and cook, stirring, for 1 minute. Transfer to a plate and cover to keep warm.
Step 2 Respray pan with a little more oil. Add onion and cook for 3–4 minutes, or until soft.
Step 3 Add cannellini beans, green beans, cherry tomatoes and 2 tablespoons water. Heat for 3-4 minutes, or until vegies are hot and tomatoes begin to split.
Step 4 Serve chicken and vegies with steamed new potatoes and lemon wedges.
Use red or white wine vinegar instead of balsamic vinegar.
About this recipe
First published: April 2013