Chicken with spicy bean salad

Chicken with spicy bean salad
  • Serves: 4
  • Cook time: Ready in 20 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Canned veg is fantastic to keep on standby for when time is tight


  • 2 x 300g cans new potatoes, drained
  • Low-calorie cooking spray
  • 2 tsp dried rosemary
  • Salt and freshly ground black pepper
  • 4 skinless chicken breast fillets
  • 2 tbsp Schwartz Perfect Shake Garlic Italian Herb & Spice Blend
  • A small handful of fresh basil, to garnish
  • Lemon wedges, to serve

For the beans

  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp dried red chilli flakes, plus extra for sprinkling
  • 300g green beans, trimmed and cut into bite-size pieces
  • 400g can cannellini beans, drained and rinsed
  • 300g chopped frozen mixed vegetables
  • Juice of 1 lemon
  • A handful of fresh flat-leaf parsley, finely chopped, reserving some to garnish


  1. Preheat your oven to 220°C/200°C Fan/gas 7. Put the potatoes on a non-stick baking tray, spray with low-calorie cooking spray, sprinkle over the rosemary and season well. Bake for 12-14 minutes, or until golden.
  2. Meanwhile, bash the chicken fillets with a rolling pin until halved in thickness. Rub with the spice blend and season. Preheat a griddle pan over a high heat and griddle for 5-6 minutes on each side, or until cooked through. Remove from the heat and leave to rest for 2-3 minutes.
  3. While the chicken cooks, place a large frying pan sprayed with low-calorie cooking spray over a medium heat. Stir-fry the onion, garlic and chilli for 2-3 minutes. Add all the beans and cook for 2-3 minutes. Stir in the frozen veg and lemon juice, cook for 3-4 minutes, season and stir in most of the parsley. Spoon onto plates, top with the chicken and garnish with the basil, extra chilli and parsley. Serve with the roasties and lemon.

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