Pesto Chicken with Cannellini Bean and Green Bean Salad
Ingrediënten
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 |
Instructies
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 / Tips / Wine Advice:
Enjoy this delightful and healthy pesto chicken with a vibrant cannellini bean and green bean salad!
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