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Rosemary chicken with warm bean salad

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins

Ingredients

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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

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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)

Calories 402cal

Kilojoules 1680kJ

Protein 38g

Total fat 8g

–Saturated fat 1g

Carbohydrates 40g

–Sugars 6g

Dietary fibre 9g

Sodium 280mg

Calcium 100mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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