Griddled Chicken with Herby Greens & Beans

Total: 30 mins

Wedges of red onion, tomato and crisp mini romaine lettuce hop in a hot pan with tender strips of courgette and plump chicken breast mini fillets, served with creamy butter beans and a herby bergamot lemon dressing to make a succulent supper.

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343 kcal
(per portion)

Ingredients you'll need

1 red onion
2 vine tomatoes
1 courgette
1 mini romaine lettuce
250g chicken breast mini fillets
1 garlic clove
A handful of mint, leaves only
A handful of flat leaf parsley
½-1 bergamot lemon
400g tin of butter beans

From your kitchen

3 tsp olive oil
Sea salt
Freshly ground pepper

You'll need

Heavy-based griddle or frying pan

Step by step this way

1.
Peel the red onion and slice it into thin wedges. Slice the tomatoes to match. Trim the ends off the courgette and slice it lengthways into thin strips. Quarter the mini romaine lettuce lengthways.
2.
Warm 1 tsp olive oil in a heavy griddle or frying pan on a medium-high heat. When the pan is hot, add the chicken breast mini fillets. Season with salt and pepper and fry for 8-10 mins, turning halfway, till the chicken has picked up some colour and is cooked through. Lift the chicken out of the pan into a large bowl.
3.
While the chicken fries, peel and grate the garlic into a small bowl. Pick the mint leaves off their stems and set them on a board with the parsley. Finely chop the herbs then add to the bowl. Grate in the bergamot zest and squeeze in the juice from 1 half. Add 1 tsp olive oil and a pinch of salt and pepper. Stir to mix then set aside.
4.
Add another 1 tsp olive oil to the pan, along with the courgette, onion, tomatoes and lettuce (you can do this in batches if your pan won't fit everything at once). Fry for 2-3 mins on each side, till the veg is soft and a little charred. Add the charred veg to the bowl with the chicken.
5.
Drain and rinse the butter beans. Shake dry and add them to the bowl. Pour in the bergamot and herb dressing and fold everything together. Taste and add more bergamot juice if you like. Divide the chicken and veg between a couple of warm plates and serve straight away.

Tip
Bergawho?
Bergamot lemons are a real seasonal treat. Also called Limonette de Marrakech or Lemon Beldi, they only grow in Marrakech, Morocco. The trees flower only once a year, from December till February (the usual lemon tree has 4 flowerings a year and 3-4 crops). Fragrant and floral, bergamot lemons add a fresh flavour to cooked meat. Store your bergamot in the fridge till you're ready to cook with it.

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