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Griddled chicken and asparagus with white bean salad recipe

Griddled chicken and asparagus with white bean salad recipe

7 ratings

Tuck into a plate of mouthwatering chicken sat on a bed of creamy butter and cannellini beans, fresh parsley, juicy cherry tomatoes and delicate flavoured asparagus. We just can't get enough of this simple, wholesome dish - the perfect midweek meal. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 464 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 2 large chicken breasts, halved horizontally, or 4 small chicken breasts
  • 30ml (2tbsp) olive olive
  • 400g (13oz) tin butter beans, drained
  • 400g (13oz) tin cannellini beans, drained
  • 1 red onion, finely sliced
  • 2tbsp fresh parsley, chopped
  • 165g (5 1/2oz) cherry tomatoes, halved
  • 1 lemon, juiced and zested
  • 300g (10oz) asparagus, trimmed
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    7g 8%
  • Saturates

    2g 8%
  • Sugars

    9g 10%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 34.9g Protein 55.9g Fibre 17.6g


  1. Place a griddle pan over a medium heat. Brush the chicken with 1 tbsp olive oil and season. Cook the chicken for 5-6 minutes on each side until cooked through and no pink meat remains.
  2. Remove from the pan, cover with foil and leave to rest.
  3. Meanwhile, in a medium saucepan, combine the butter beans, cannellini beans, red onion, parsley, cherry tomatoes and lemon juice and zest.
  4. Cook over a medium heat for 3-4 minutes until heated through.
  5. Return the pan to a medium-high heat. Toss the asparagus in the remaining oil and cook for 2-3 minutes. Serve with the chicken and white bean salad.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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