Quick and east dinner ready in 20 minutes.
Prep: 10 mins
Cook: 10 mins
400g chicken breast chunks
2 sprigs rosemary finely chopped
2 garlic cloves finely chopped
2 tbsp olive oil
280g fine green beans trimmed
400g butter beans
2 tbsp wholegrain mustard
1 tbsp clear honey
1 tbsp white wine vinegar
1 red onion very thinly sliced
Sliced baguette to serve
1. Toss together the chicken, rosemary, garlic and 1/2 tbsp of the olive oil. Heat a large non stick frying pan and cook the chicken for 10 minutes until tender and golden brown.
2. Meanwhile cook the green beans in a large pan of boiling water for 2 minutes, then add the butter beans and cook for a further 2 minutes. Drain well.
3. Whisk together the remaining 1 1/2 tbsp oil, the mustard, honey and vinegar.
4. In a large serving bowl mix together the warm chicken and beans, mustard dressing and red onions. Serve warm with slices of baguette.