Griddled chicken and asparagus with white bean salad recipe
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- Serves 4
- 10 mins to prepare and 20 mins to cook
- 464 calories / serving
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1955kJ 464.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 2.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 34.9gProtein 55.9gFibre 17.6g
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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.
