Baked Chicken Breast and Summer Bean Almond Salad
with Roasted Salad Potatoes, Greek Style Cheese and Courgette
- Cereals containing gluten
- Wheat
- Milk
- Almonds
- Nuts
- Egg
- Mustard
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Add a fresh flavour to your plates with stringless runner beans. Longer than traditional green beans and with flatter pods, stringless beans are cultivated for being tender and sweet in flavour. We love them pan-fried and charred for flavour and texture.
Ingredients
350 grams
Salad Potatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May contain traces of: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Courgette
(May contain traces of: Celery)
80 grams
Stringless Runner Beans
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
50 grams
Aioli
(Contains: Egg, Mustard)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes (no need to peel), quarter any large ones.
Pop the potatoes onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Lay the chicken breasts on the other end of the baking tray. TIP: If your baking tray is too small, put your chicken on another tray.
Drizzle with oil and sprinkle over the savoury seasoning. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the courgette and slice into 1cm thick rounds.
Trim the stringless beans and chop them into roughly 2-3cm pieces.
Crumble the Greek style salad cheese into a medium bowl and add the almonds.
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette, season with salt and pepper and cook until charred, 3-4 mins each side.
Transfer to the bowl with the cheese and almonds.
Pop your pan back on medium heat and add another drizzle of oil. Add the stringless beans. Stir-fry until softened and starting to char, 4-5 mins.
Once cooked, season with salt and pepper. Remove the pan from the heat and add to the bowl with the courgette, feta and almonds. Gently toss to coat.
Once cooked, leave the chicken to rest for a couple of minutes, then divide the chicken and potatoes between your plates.
Add the courgette and green bean salad alongside with a dollop of aioli on the side.
