Rosemary chicken with warm bean salad


Prep time20 minutes
Meal categoryLunch Dinner Salad
Recipe sourceHealthy Food Guide


Try this warming combination instead of your usual salad at lunch or dinner.


500Gramchicken breast (sliced)
1Tablespoon (Metric)finely chopped fresh rosemary
1⁄4Cupbalsamic vinegar
1 small red onion (thinly sliced)
400Gramcan cannellini beans (rinsed, drained)
2Cupsliced green beans
250Gramcherry tomatoes
400Gramsteamed new potatoes (to serve)
  lemon wedges (to serve)


  1. Spray a large frying pan with oil and place over high heat. Cook chicken for 2–3 minutes each side, or until golden and just cooked through. Add rosemary and vinegar and cook, stirring, for 1 minute. Transfer to a plate and cover to keep warm.
  2. Respray pan with a little more oil. Add onion and cook for 3–4 minutes, or until soft.
  3. Add cannellini beans, green beans, cherry tomatoes and 2 tablespoons water. Heat for 3-4 minutes, or until vegies are hot and tomatoes begin to split. 
  4. Serve chicken and vegies with steamed new potatoes and lemon wedges.


Nutrition Information
  • Energy: 1455kJ
  • Calories: 348cal
  • Protein: 35.9g
  • Fat: 7.7g
  • Saturated fat: 2.3g
  • Carbohydrates: 28.7g
    • sugars: 7.2g
  • Dietary Fibre: 10.1g
  • Sodium: 290mg
  • Calcium: 86mg
  • Iron: 3.5mg

Kindly reproduced from Healthy Food Guide. For further recipes visit and to sign up to the e-newsletter. Or become a Nutrition Australia member to get 23% off a 12-month subscription. 


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