Herby Roast Chicken on Cannellini Beans
with charred courgette, pesto and rocket
Inspired by Tuscan dishes that make white beans shine, this roast chicken on a bed of cannellini beans is finished with vibrant red pesto and peppery rocket.
Tags:
Protein Rich
•Calorie Smart
Allergens:
Cashew nuts
•Nuts
The quantities provided above are averages only.
Total35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 pack(s)
Cannellini Beans
1 unit(s)
Courgette
2 unit(s)
Garlic
1 sachet(s)
Tomato Pesto
(Contains: Cashew nuts, Nuts May be present: Peanut)
40 grams
Salad Leaves
1 unit(s)
Onion
1 sachet(s)
Dried Chilli Flakes
½ sachet(s)
Italian Herbs
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2230 kJ
Energy (kcal)533 kcal
Fat17.4 g
of which saturates2.9 g
Carbohydrate36.9 g
of which sugars7 g
Dietary Fiber15.2 g
Protein54.2 g
Salt3.2 g
Potassium471.4 mg
Calcium46.2 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion. Place a large pot over medium heat with a drizzle of oil.
- Once hot, add the onion and fry, stirring occasionally, until golden, 10-12 mins.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim the courgette and slice into 1cm thick rounds.
2
- Place a pan over medium-high heat with a drizzle of oil. Season the chicken with half the Italian herbs (per 2P), salt and pepper.
- Cook the chicken until browned, 5 mins each side.
- Once browned, lay the chicken onto a lined baking tray.
- Roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Once the onion has caramelised, add the garlic and fry for another 30 secs.
- Next, stir in the beans (including the liquid), pesto and a splash of water.
- Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
- Once thickened, stir in half the chilli flakes (add less if you'd prefer things milder).
- Season with pepper, then remove from the heat and cover to keep warm.
4
- Return the empty pan to high heat with a drizzle of oil.
- When hot, add the courgette and cook until charred, 3-4 mins each side.
- Once cooked, season with salt and pepper, then remove from the heat.
5
- Once the chicken is ready, transfer to a board.
- Slice widthways into 2cm thick slices.
6
- Reheat the beans if needed, adding a splash more water if they need loosening.
- Spoon the beans into serving bowls, then lay on the charred courgette.
- Top with the sliced chicken and sprinkle over any remaining chilli flakes (add less if you'd prefer things milder).
- Add a handful of rocket on top, drizzling a little oil over the leaves to finish.
