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Middle Eastern-inspired chicken with green beans recipe

Middle Eastern-inspired chicken with green beans recipe

289 ratings

Looking for something quick and delicious to cook tonight? Or maybe you need something a little special? Whatever reason you’re cooking, try this easy recipe, made in 3 easy steps and ready in just 20 minutes. See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 515.4 calories / serving
  • Healthy
  • Gluten-free


  • 2 small Tesco chicken breast fillets
  • 1 tbsp baharat seasoning
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1½ tbsp vegetable oil
  • 400g pack parmentier potatoes
  • 200g pack fine beans, topped

To serve (optional)

  • chopped fresh coriander
  • pomegranate seeds
  • flaked almonds
High in protein

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    4g 20%
  • Sugars

    5g 6%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 46.2g Protein 43.5g Fibre 10.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, mix the chicken with the baharat seasoning, paprika, cumin and a pinch of salt. Add ½ tbsp oil and mix well to coat.
  2. In a casserole dish or ovenproof heavy-based pan with a lid, heat 1 tbsp oil over a medium-high heat. Fry the chicken, uncovered, for 2 mins each side. Stir through the potatoes and fry for 5 mins. Add a splash of water and cover with the lid. Transfer to the oven for 10 mins or until the chicken is cooked through.
  3. Meanwhile, blanch the beans in boiling water for 1-2 mins until just tender, then drain. Serve with the chicken and potatoes. Scatter with coriander, pomegranate seeds and flaked almonds, if you like.

Drink pairing
Try with a lightly fruity and floral rosé or cloudy lemonade.

Chef's tip
Scatter over a handful of pomegranate seeds for an extra burst of vibrant flavour and colour

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