Serves: 1

Ingredients

1 tablespoon White Wine Vinegar

Small Handful Fresh Rosemary

1 Chicken Breast

2 Shallots

2 Garlic Cloves

Tin Butter Beans or Mixed Beans

1 teaspoon Lemon juice

1 tablespoon Vinaigrette dressing

Small Handful Fresh Parsley

20g Feta Cheese

Salt & Pepper to Season

Allergens and properties

Contains mustard

Contains milk

Contains sulphates

Method

1. Put the vinegar and rosemary into a small bowl, season to taste, and whisk. 

2. Cut the chicken into thin strips, add to a bowl and pour over the marinade. Cover and chill for a least one hour.

3. Spray a non-stick frying pan with drizzle of olive oil and place over a low heat. 

4. Peel the shallot and add to the frying pan, cook for a few minutes or until slightly softened. Add the garlic and cook for 30 seconds then add the beans and cook for a further 2-3 minutes, keep stirring. Then transfer to a bowl.

5. In a separate bowl mix together the lemon juice, vinaigrette and parsley, season to taste. 

6. Pour over the beans and leave to cool.

7. Shake off as much marinade as you can, from the chicken. Then add a drizzle of olive oil to a cooking dish and cook for 15-20 minutes on 190oC/Fan 170oC/Gas 5, until tender and cooked through, turing once.

8. Put beans on a serving plate, crumble the feta over the beans and serve with the chicken. You an add a side salad to this meal to help towards your 5 a day!

Nutrient breakdown per 100g