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Griddled chicken and asparagus with white bean salad recipe
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7 ratings
Tuck into a plate of mouthwatering chicken sat on a bed of creamy butter and cannellini beans, fresh parsley, juicy cherry tomatoes and delicate flavoured asparagus. We just can't get enough of this simple, wholesome dish - the perfect midweek meal. See method
Ingredients
- 2 large chicken breasts, halved horizontally, or 4 small chicken breasts
- 30ml (2tbsp) olive olive
- 400g (13oz) tin butter beans, drained
- 400g (13oz) tin cannellini beans, drained
- 1 red onion, finely sliced
- 2tbsp fresh parsley, chopped
- 165g (5 1/2oz) cherry tomatoes, halved
- 1 lemon, juiced and zested
- 300g (10oz) asparagus, trimmed
2 of your 5-a-day and high in unsaturated fat
Each serving contains
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Energy
1955kj
464kcal
23%
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Fat
7g
8%
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Saturates
2g
8%
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Sugars
9g
10%
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Salt
2.3g
38%
of the reference intake
Carbohydrate 34.9g
Protein 55.9g
Fibre 17.6g
Method
- Place a griddle pan over a medium heat. Brush the chicken with 1 tbsp olive oil and season. Cook the chicken for 5-6 minutes on each side until cooked through and no pink meat remains.
- Remove from the pan, cover with foil and leave to rest.
- Meanwhile, in a medium saucepan, combine the butter beans, cannellini beans, red onion, parsley, cherry tomatoes and lemon juice and zest.
- Cook over a medium heat for 3-4 minutes until heated through.
- Return the pan to a medium-high heat. Toss the asparagus in the remaining oil and cook for 2-3 minutes. Serve with the chicken and white bean salad.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.