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Pesto Chicken with Cannellini Bean and Green Bean Salad

Deel op Facebook Print Recipe

Ingredients

For the Chicken:

  • 2 tablespoons olive oil
  • 4 skinless chicken breasts
  • Salt and freshly ground black pepper

For the Salad:

  • 150 g 5½oz green beans, trimmed
  • 400 g 14oz tinned cannellini beans, drained
  • 12 cherry tomatoes halved
  • 1 spring onion sliced
  • A small bunch of fresh basil torn
  • 1 tablespoon extra-virgin olive oil
  • Juice of ½ a lemon
  • Salt and freshly ground black pepper

To Serve:

  • 4 tablespoons dairy-free pesto

Serves 4 | Calories: 391 per serving

Prep Time: 15 mins | Cook Time: 15 mins |

Instructions

For the Chicken:

  • In a large nonstick frying pan, heat the olive oil over gentle heat.
  • Season the chicken breasts with salt and freshly ground black pepper.
  • Add them to the heated pan and cook each side for about 5 minutes until they turn golden brown.
  • Check the chicken's doneness by piercing the flesh with a skewer.
  • The juices should run clear without any sign of blood, and the skin should be golden.
  • Once done, remove the chicken from the pan and cover it with foil until you're ready to assemble.

For the Salad:

  • While the chicken is cooking, boil or steam the green beans for about 5 minutes until they become tender.
  • In a bowl, combine the cannellini beans, cherry tomatoes, cooked green beans, sliced spring onion, and torn basil leaves.
  • Drizzle the extra-virgin olive oil and squeeze the juice of half a lemon over the salad.
  • Season to taste with salt and freshly ground black pepper.

To Assemble:

  • Slice the cooked chicken and place it on top of the prepared salad.
  • Drizzle the dairy-free pesto over the chicken and serve.

Notes & Wine Advice

Enjoy this delightful and healthy pesto chicken with a vibrant cannellini bean and green bean salad!
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Course; Chicken
Diets; Gluten-Free