Quick and east dinner ready in 20 minutes.

Serves 4

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.