One pan chicken, cherry tomatoes & white beans
This Spanish-inspired dish ticks many boxes: tasty, fuss-free and aromatic
Calorie controlled cooking spray
Chicken breast, skinless, raw
2 medium, finely sliced
10 g, stalks finely chopped and leaves torn
4 clove(s), finely sliced
Cannellini Beans, cooked
2 can(s), large, drained
1 teaspoon(s), level, smoked
60 g, wild
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Heat a large ovenproof frying pan over a medium heat and mist with cooking spray. Fry the chicken for 1-2 minutes on each side until golden brown. Transfer to a plate, cover and set aside.
- Add the onions, basil stalks and garlic to the pan and cook for 2 minutes until starting to soften. Remove from the heat and stir in the beans, smoked paprika, 1½ tbsp balsamic vinegar and 150ml boiling water. Season to taste.
- Return the chicken to the pan and sit the cherry tomatoes on top. Transfer the pan to the preheated oven and bake for 15 minutes until the chicken is cooked through and the tomatoes are soft.
- Drizzle over the remaining balsamic vinegar, grind over a little more black pepper and garnish with the basil leaves. Serve with the wild rocket on the side.
Butter beans are a great alternative to cannellini beans