Griddled chicken and asparagus with white bean salad recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 464 calories / serving
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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. 

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.

Remove from the pan, cover with foil and leave to rest.

Meanwhile, in a medium saucepan, combine the butter beans, cannellini beans, red onion, parsley, cherry tomatoes and lemon juice and zest.

Cook over a medium heat for 3-4 minutes until heated through.

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.





  • Ingredients

  • 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
  • Energy 1955kj 464kcal 23%
  • 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


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