The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Zesty Chicken Breast with Butter Bean Salad & Horseradish Dressing
Tender free-range British chicken breast is coated in vibrant lemon zest and roasted to perfection, alongside golden potatoes. Serve on top of a vibrant salad, starring full-of-fibre butter beans, juicy tomatoes and peppery rocket. A delicious dressing, packed with sharp horseradish, vibrant sundried tomato paste and fiery chilli paste ties everything together.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 large potatoes
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lemon (use half)
- 110g baby tomatoes (use half)
- 1 British Free Range chicken breast
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 20g rocket (use half)
- 1 shallot (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tbsp horseradish puree (use a quarter) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
Nutritional Information
Calories: 870
Protein: 60g
Carbs: 106g
Fat: 21g
Ingredients
- 20g rocket
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 British Free Range chicken breasts
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh flat-leaf parsley
- 1 shallot
- 110g baby tomatoes
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lemon
- 2 large potatoes
Nutritional Information
Calories: 688
Protein: 56g
Carbs: 66g
Fat: 21g
Zesty Chicken Breast with Butter Bean Salad & Horseradish Dressing
Tender free-range British chicken breast is coated in vibrant lemon zest and roasted to perfection, alongside golden potatoes. Serve on top of a vibrant salad, starring full-of-fibre butter beans, juicy tomatoes and peppery rocket. A delicious dressing, packed with sharp horseradish, vibrant sundried tomato paste and fiery chilli paste ties everything together.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large bowl, a sieve & a grater
Roast the potatoes
- Cut the potatoes into 2cm chunks. Zest and quarter the lemon
- Place the potatoes onto one side of the lined baking tray, toss with half the chilli paste (for those who'd like the heat), 1 tsp oil and a pinch of salt and pepper
- Roast for 15 mins
Build the salad
- Meanwhile, halve the tomatoes. Very finely slice the shallot. Finely chop the parsley. Drain and rinse the beans. Add all to the large bowl
- Add the juice from half the lemon, 1 tbsp olive oil and a generous pinch of salt and pepper. Toss to coat and set aside to marinate
Bake the chicken
- To butterfly the chicken, carefully slice through one side of each breast from the thickest part to the thinnest, careful not to cut right through to the end. Open out the chicken breasts to resemble a butterfly
- After 15 mins, place the chicken onto the other side of the potato tray, coat with the lemon zest, drizzle with 1 tsp oil and season with salt and pepper
- Return the tray to the oven for a further 15 mins, until the chicken is cooked through and the potatoes are golden
Finish the salad
- To the salad bowl, add the tamari, the sundried tomato paste, the half pack of horseradish puree and the remaining chilli paste (for those who'd like the heat). Mix well to combine
- Add the rocket and gently toss again. Season to taste with salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, thinly slice the chicken against the grain
- Share the bean salad between plates, with the potatoes alongside. Lay the chicken on top. Drizzle over any chicken cooking juices and serve with the remaining lemon wedges
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