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.
Serving size
Ingredients
Ingredients
-
1 tbsp sun-dried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 1 onion
- 10g flaked almonds (Nuts)
- 160g green beans
-
1 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
- 2 tbsp tomato purée
- 1 handful of fresh flat-leaf parsley
-
230g cannellini beans(cannellini beans, water, salt)
- 2 British Free Range chicken breasts
- 1 tbsp cornflour
Allergens
Contains:
Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 103Kcal | 574Kcal |
| 431kJ | 2400kJ | |
| Fat | 4.1g | 23g |
| of which saturates | 0.9g | 5.0g |
| Carbohydrates | 6g | 34g |
| of which sugars | 2.4g | 14g |
| Protein | 9.6g | 54g |
| Salt | 0.37g | 2.1g |
| Fibre | 2.7g | 15g |
Ingredients
Ingredients
- 2 tbsp tomato purée (use half)
-
1 tbsp sun-dried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
30g pitted green olives (use half)(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes (use half)
- 1 onion (use half)
-
1 tbsp balsamic vinegar (use half) (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
- 160g green beans (use half)
- 1 British Free Range chicken breast
-
230g cannellini beans (use half)(cannellini beans, water, salt)
- 10g flaked almonds (use half) (Nuts)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tbsp cornflour (use half)
Allergens
Contains:
Nuts, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 103Kcal | 574Kcal |
| 431kJ | 2400kJ | |
| Fat | 4.1g | 23g |
| of which saturates | 0.9g | 5.0g |
| Carbohydrates | 6g | 34g |
| of which sugars | 2.4g | 14g |
| Protein | 9.6g | 54g |
| Salt | 0.37g | 2.1g |
| Fibre | 2.7g | 15g |
High protein
1/3 daily fibre
5 plants
Low sat fat
Pan-fried Chicken Breast with Cannellini Caponata & Balsamic Green Beans
There is so much to love about this plate - starring free-range British chicken breast, sizzled till golden and crispy. Pair with a tangy cannellini bean caponata with punchy olives and juicy tomatoes. Vibrant green beans, glazed in sticky balsamic, bump up the veg.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large bowl, a sieve, a measuring jug & a rolling pin
Chicken time
- Place the chicken breasts between 2 pieces of parchment paper and use a rolling pin to flatten to an even 2cm thickness
- Add the chicken to the large bowl and coat with the cornflour and a pinch of salt and pepper
- Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 11 mins on each side, until golden and cooked through
Simmer the caponata
- Meanwhile, halve the tomatoes. Thinly slice the onion. Roughly chop the olives. Drain and rinse the cannellini beans. Roughly chop the parsley
- Heat the other large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and tomatoes and cook for 3-4 mins. Add the tomato puree
- Add the tomato puree, sundried tomato paste, cannellini, half the vinegar, half the olives, half the parsley and 150ml water (75ml for 1 person)
- Bring to a boil and simmer for 2-3 mins, until slightly thickened. Season with salt and pepper
Finish the chicken
- In the final minute of cooking, add the remaining parsley to the chicken and turn to coat
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Remove the chicken from the pan and cover with foil to keep warm
Cook the green beans
- Trim the green beans
- Reheat the empty frying pan with 2 tsp oil on high heat. Once hot, add the green beans and remaining olives and cook for 3-4 mins, until golden. Add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until soft
- Mix in the almonds and remaining vinegar and cook for 30 secs. Season with a pinch of salt
Plate up
- Share the cannellini caponata between plates, topped with the chicken and green beans alongside
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