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. a simple, wholesome dish - the perfect start to the week.
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
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.
Nutritional info per serving:
Fat - 2.5g
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